Red wine-braised short ribs, paired with carrots and leeks that should be cooked separately to retain their bright color, in New York, Dec. 6, 2016.
Red wine-braised short ribs, paired with carrots and leeks that should be cooked separately to retain their bright color, in New York, Dec. 6, 2016. Karsten Moran The New York Times
Red wine-braised short ribs, paired with carrots and leeks that should be cooked separately to retain their bright color, in New York, Dec. 6, 2016. Karsten Moran The New York Times

Skip the roast, go straight for the ribs

December 22, 2016 08:15 PM

UPDATED December 22, 2016 08:16 PM

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