June 18, 2026 Breakfast - Pain au Chocolate. Lunch - Chili Relleno Burrito. Dinner - Braised Beef Short Ribs with Broccoli and a Tomato Salad

June 18, 2026 Breakfast - Pain au Chocolate. Lunch - Chili Relleno Burrito. Dinner - Braised Beef Short Ribs with Broccoli and a Tomato Salad

Today was great. I slept 7 hours, which is a new post hospital record.

I had a wonderful eye exam. I still have 20/20 vision and no eye disease.

And it was a great day in the market. My portfolio went up 1.875%. Thanks to Trump signing a phony peace deal the NASDAQ went up 400 points.

I ate a pain au chocolate with a latte Machiatta for breakfast.

Then I drafted several documents until 11:30 when I heated the other Chili Relleno burrito from yesterday’s lunch at El Super.

Then after watching the first half of the Canada v. Bosnia match, I drove to Eye Associates for my appointment with Dr. Fillmore. He found my eyes were clear of the infection and they were in good shape.

I then drove to Euro Zone where I bought a can of snails, a black currant jam, a loaf of dense flat German rye bread, and a chorizo loop. The proprietor gave my a box of marzipan candy. 

I then returned home at 4:15 and watched the news until Suzette arrived. I wanted to cook the beef short ribs.  Suzette soon found a recipe:

4.99 from 2802 votes

Braised Short Ribs

Tender cooked ribs in a delicious, rich sauce, served over creamy mashed potatoes. All cooked in just one pot!

Prep Time

20

minutes

 mins

Cook Time

2

hours

 hrs 40

minutes

 mins

Total Time

3

hours

 hrs

Course: Main CourseCuisine: American Servings: 4Calories: 347kcal Author: Lauren Allen Cost: 18

Recipe Link

Equipment

• 
  
  
• Dutch Oven

Ingredients

• 3 Tablespoons olive oil
• 1 yellow onion , diced
• 3 carrots , chopped
• 8 whole beef short ribs , bone-in
• salt and pepper , to taste
• 1/4 cup all-purpose flour
• 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
• 2 1/2 cups low-sodium beef broth
• 2 Tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

• Preheat oven to 350 degrees F.
• In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
  
• Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
  
• 
  
  
• Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
  
• Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
  
• Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
  
• Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
  
• Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
  
• Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
  
• Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients
  

I chopped an onion and three carrots into lengths and fetched three sprigs each of thyme and Rosemary and Suzette floured and braised the short ribs while I chopped some mushrooms and she made the bullion and red wine cooking medium and added tomato paste and cooked the ingredients in the oven for two hours.

She steamed a head of broccoli and I sliced two Roma tomatoes and made a dressing of juice if 1/2 lemon, 2/3 cup of mayonnaise, and 1/3 minced shallot. I placed the tomato slices on a leaf of romaine lettuce and drizzled them with the dressing.

Then I opened a bottle of 2020 Le Petit Smith Haut Lafitte Bordeaux and Suzette plated each plate with a short rib and broccoli.

It was a great meal and there are enough leftovers for a dinner with Willy Saturday evening when Suzette will make mashed potatoes and maybe an apricot cobbler.

Bon Appetit