Easy Short Ribs Braised in Red Wine

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By KEN FRANK  @foodandwine, @ChesapeakeBayWineTrail, @VaultFieldVineyards

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“A good sauce is a bridge between the meat and the #wine,” says Ken Frank. When pairing #beef with #Cabernet, he usually serves a hearty #red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep #flavor, but chicken stock (preferably #homemade) works well too. The short ribs can be refrigerated in the sauce for up to 5 days.  Get the Recipe!