A long-braised full-of-flavor meal at the Roediger House this past Saturday night: beef short ribs in a rich burgundy sauce, with baked potato and broccoli florets. This seemed appropriate for accompanying the second night of binge-watching the 4th season of Game of Thrones.
Also, a personal note: turns out you're never too old to find out that burgundy is spelled with two Us, and not a U and an A. Thanks, spellcheck!
"Beef Short Ribs in Burgundy Sauce," by Judy Batson of Tampa, Florida. In Taste of Home, February/March 2015, p. 68.
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