Recipe News: Jason Wilson's Red Wine Braised Short Ribs

"Allow about 1 pound of short ribs per serving. Wilson calls for ribs that are cut 3 inches thick; this allows a nice 2-rib portion. If you can only find ribs cut 2 inches thick, allow 3 or 4 ribs per serving.

Wilson recommends a Bordeaux-style blend of cabernet and merlot for the marinade; a Washington one worked for me. Note: If you do not make your own veal stock, use beef broth enriched with gelatin."

Includes recipe for:

• Red Wine Braised Short Ribs

Full article here.

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