Interest in cooking short ribs at home has been re-kindled by the short-rib boom in trendy restaurants. Americans across the map have re-discovered the comforting deliciousness of collagen-rich cuts of meat, like short ribs, melting down in a pot over 3-4 hours into soft and buttery puddles of protein. The following recipe–with its wine sauce, and its carefully cooked vegetables–is a homey version of something you might expect to see in a modern restaurant. Serve, by all means, with mashed potatoes.
OK, lousy pun aside…I am really bubbling with excitement about the new availability of dry, red, fizzy Lambrusco in American wine shops. It is one of my favorite wines to drink in Italy, and one of my favorite wines of summer. No, it’s not so easy to find dry Lambrusco…yet…but just a few years ago the American consumer had no shot at all.
Some of the red wines of the world, in their home regions…are normally drunk chilled…especially if the home regions are caliente. The U.S. this week is muy caliente…and I’ll be sitting outdoors, on a terrace, advising you on which wines to chill…and giving you my best, most efficient method for chilling them!
The world of Greek wine is exploding! Sommeliers have been the biggest advocates….because these wines go so extremely well with food. They go well in your kitchen, too! And…..the prices are great. Here are the top five categories you need to seek out (internet or wine shop)…