Log In / Join Now

Tangy Glazed Short Ribs and Potato Puree With Aged Cheddar

Chef Vongerichten prefers rich, fruity red wines, such as California Cabernet Sauvignon or Zinfandel, with this dish. "Old-school" Rhône reds or a rich, buttery Chardonnay are other options.
Posted: Sep 30, 2012

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?


Job Opportunity

WineSpectator.com seeks an assistant editor in its New York City office to help develop content for its website, e-mail newsletters, social media platforms and apps. Candidates should have one to three years of journalism experience in a digital environment and be able to handle daily deadlines. Get more details.


WineRatings+ app: Download now for 300,000+ ratings.