When I first discovered carbonnades a la flamande, I thought I'd died and gone to Heaven. If there's anything that's better, it's making that dish with bone-in short ribs. Something about the bones just adds a little extra "oomph" that the beef stew meat lacks. This is one of my very favorite dishes when it's snowing, because it was snowing the first time I ever made it and I think of it whenever I see a stray flake.

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