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Braised short ribs with red wine
Braised short ribs with red wine

Before you jump to Braised short ribs with red wine recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

In general, people have been taught to think that “comfort” foods are bad for the body and should be avoided. Sometimes, if the comfort food is a sugary food or another junk food, this is true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to eat them. There are several foods that basically can raise your moods when you eat them. If you are feeling a little bit down and you’re needing an emotional pick me up, try several of these.

Some grains are really excellent for fighting off bad moods. Quinoa, barley, millet, etc are great at helping you feel better. They help you feel full as well which can really help to better your mood. Feeling famished can be awful! The reason these grains are so wonderful for your mood is that they are not difficult to digest. These foods are easier to digest than others which helps jumpstart a rise in your glucose levels which in turn brings up your mood to a happier place.

As you can see, you don’t need to consume all that junk food when you want to feel better! Go with these hints instead!

We hope you got benefit from reading it, now let’s go back to braised short ribs with red wine recipe. To cook braised short ribs with red wine you only need 6 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to cook Braised short ribs with red wine:
  1. Use 2 # short ribs
  2. Use 3 T butter, unsalted, divided
  3. Provide Kosher salt and pepper
  4. Prepare 1 bottle red wine (Cabernet)
  5. Take 4 C vegetable stock
  6. Prepare 4 garlic cloves, smashed
Steps to make Braised short ribs with red wine:
  1. Preheat oven to 350. Pat the ribs dry and season all sides with S&P. Heat 2T butter in a large dutch oven over medium heat. Add the ribs and brown all sides. Put the ribs on a plate. Add the garlic in the pan and stir until soft, about 1 minute (do not burn). Carefully pour in the wine, bring to a boil and cook until reduced to about 1C. Add the ribs and the juices back in to the pot and the stock.
  2. Reduce the heat to simmer, cover the pot and put it in the oven to braise for 2 1/2 to 3 hours.
  3. Put the ribs on a plate and tent with foil to keep warm. Strain the braising liquid and put into a saucepan on medium heat. Simmer until thickened, about 10 minutes. Remove from heat and whisk in 1T butter. Transfer to a serving dish and serve.

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