Short ribs braised in red wine and vanilla
Alcoholic beverages
Anytime there is a bit of red wine left in a glass, I pour it into a jar in the fridge. Once the jar is full, I use the wine to braise some meat. <br /> <br />I shred the ribs before serving, but you can also garnish them and serve them whole, right out of the oven—or you can remove the ribs, skim the fat from the sauce, season it, and place the the ribs back in the pot whole. It's up to you. <br />
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