We just got back from an awesome trip to Telluride, Colorado where we enjoyed inches of snow, days of skiing, great friends, and fantastic food. We arrived back in Atlanta to 70 degrees and high hopes for the arrival of spring. “Not so fast,” said Mother Nature. The temperature dropped back to the 30s today with no promise of spring for the next several days.
As long as winter stays with us, I continue to crave comfort food. It’s funny that I always assume comfort food has to be heavy. YC Media recently sent me a copy of the new Southern Living cookbook, Comfort Food Made Easy, to review. As I perused the book, I saw recipes for every season and I realized that comfort food can also be light and healthy.
This cookbook covers the gamut of comfort food. Recipes for everything from Basil-Peach Chicken with Quinoa and Salmon Salad to Country Fried Steak and Sweet Tea-Brined Fried Chicken grace the pages of this paper-bound cookbook. Often times, comfort food can be pretty involved to prepare and I was happy to see that most recipes in this book comprise relatively short lists of ingredients and simple preparation steps.
The book begins with 10 tips for quick comfort food and suggestions for fresh and frozen products that allow you to quickly and easily prepare a comforting weeknight supper. The chapters in this book are divided into categories of recipes, including one-dish dinners, 30-minute meals, slow-cooker dishes, no-cook recipes, quick side dishes, and easy desserts. The recipes range from heavier fare to light and refreshing meals.
For this post, I chose the recipe from the book for Braised Short Ribs. Beef short ribs lend themselves well to braising, resulting in fall-off-the-bone tenderness. The secret to successful short ribs is a flavorful braising liquid. This recipe calls for beef stock, red wine, and tomatoes, flavored with carrots, onion, and thyme. When served atop grits, these ribs are the ultimate comfort meal.
Ana Bowens at YC Media in New York was kind enough to send me a copy of Comfort Food Made Easy and has generously offered to send a copy to a lucky reader. Leave a comment on this post by 11:59 P.M. on March 6 and I’ll randomly choose a winner. Thanks to Ana for hosting this giveaway!
8 beef short ribs
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 (14 ounce) can fat-free beef broth
1 (14 ½ ounce) can diced tomatoes, drained
1/2 cup dry red wine
4 carrots, peeled and coarsely chopped
1 medium sweet onion, cut into 8 wedges
1 teaspoon dried thyme
Fresh thyme leaves, for garnish
1. Rinse short ribs and pat dry. Remove and discard silver skin, if necessary. Sprinkle ribs with salt and pepper.
2. Cook short ribs in hot oil in a Dutch oven over medium heat 10 minutes on each side or until browned. Transfer ribs to a 6-quart slow cooker.
3. Add broth and next 5 ingredients to slow cooker. Cover and cook on high for 6 hours or until meat is tender. Adjust salt and pepper to taste. Serve over grits or mashed potatoes.