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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 Turn to Food to Boost Your Mood.

A lot of us think that comfort foods are not good for us and that we must avoid them. But if your comfort food is candy or junk food this might be true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to consume them. There are some foods that actually can improve your moods when you eat them. If you are feeling a little bit down and in need of an emotional pick me up, try several of these.

Cold water fish are great if you want to feel happier. Salmon, herring, tuna, mackerel, trout, and so on, they’re all chock-full of omega-3 and DHA. These are two things that improve the quality and the function of your brain’s gray matter. It’s true: chomping on a tuna fish sandwich can really help you fight depression.

Now you know that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try some of these suggestions 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 do that.

The ingredients needed to cook Braised short ribs with red wine:
  1. Take 2 # short ribs
  2. Prepare 3 T butter, unsalted, divided
  3. You need Kosher salt and pepper
  4. Use 1 bottle red wine (Cabernet)
  5. Get 4 C vegetable stock
  6. Get 4 garlic cloves, smashed
Instructions 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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