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Magazine Archives: April 30, 2007

Luxury on a Budget: Braised Short Ribs With Full-Bodied Reds

Issue: April 30, 2007

A braised piece of beef and its rich, meaty sauce demand a strong, full-bodied red wine at the table. Matching a bottling to braised short ribs can be as simple as pouring the same wine that you've used to prepare the dish.

For the full article, check out the new issue of Wine Spectator, on newsstands March 15, 2007.

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