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Braised Garlic Short Ribs with a Red Wine Tomato Sauce

Braised Garlic Short Ribs with a Red Wine Tomato Sauce
Prep Time: 20-30 minutes
Cook Time: 2-2? hours.

Serve with: Mashed potatoes, rice or egg noodles and saut?ed zucchini. Dessert: Dulce de leche ice cream with toasted almonds.

2 lbs. beef short ribs (seasoned) 15 cloves of garlic (whole) 1 lb. onions (medium diced) 1 stalk of celery (medium diced) 1 each carrot (peeled, medium diced) 14 oz. can of tomato sauce 2 beef bouillon cubes 12 oz. red wine (Cabernet, Merlot, or Table)

Season short ribs liberally with salt and black pepper, and rub lightly with olive oil, in a 5quart capacity (heavy gauge) sauce pan. Sear ribs on all sides on medium high heat.

Remove ribs. Add a couple of ounces of olive oil. Add garlic, onions, celery, and carrots. Brown vegetables until edges are nicely caramelized. Add red wine and bouillon cubes and bring to a boil making sure to scrape bottom and sides to loosen fond. (Editors note: That's Chef Phil's fancy way of saying scrape the stuff off the sides.) Add tomato sauce. Bring to a boil. Add ribs. Put in a 300? F oven and cook 2-2? hours.

Remove ribs. Strain off vegetables and serve with mashed-potatoes, rice or egg noodles and saut?ed zucchini. Enjoy.

Makes 4 servings.

About the Author

Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com

Spirits Wine



Remember that wine and cheese matches can be based on correspondence or contrast. You can achieve balance by pairing like with like (tangy, acidic cheese with a crisp, tart wine); or you can combine contrasting elements (sharp, pungent cheese with rich, sweet wine).
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try every wine you can, see what YOU like and don't like, and build your own list of favorites. In the end, it is your palate we're talking about, and whatever you enjoy drinking, that's what is perfect for you!
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Humidity
The second factor to watch in your wine storage area is humidity. You want to aim for a humidity of around 80%. Humidity fluctuations aren't nearly as bad for wine as temperature. The prime reason to watch humidity is because a high humidity hurts the labels, which hurts the bottle's resale value. A low humidity dries out the cork, even if the bottle is properl stored on its side in order to keep the cork moist. This could let oxygen into the wine - a rare occurrence, but still something to be watched for.
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Wine List



Your first inclination is to taste your sample. Stop for a second and look at the wine. Tilt the glass and look at it against a white background. A shirtsleeve will do in a pinch. What do you see? Red wines vary greatly in color. As they age, you will see hints of reddish-brown around the edges. White wines become more golden as they age. Generally speaking, the darker the wine, the more full-bodied the taste.
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Calistoga Jazz Festival

Cool Jazz and fine wine tasting will be held Saturday, March 6 at many of the popular restaurants, galleries and shops in walkable downtown Calistoga. Jazz Paks can be purchased in advance or the day of the event and include a Mustard Festival logo wine glass, five wine tasting coupons and discount coupons.


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Life is full of questions; so this article was written with the intention of solving the question on Wine Reviews. Sure do hope that your questions have been answered.

Food With Wine

It is very important to select the best matched food with any wine; a wrong choice of food can spoil all the fun and taste of a very good wine. Generally, it is conventional that white wine should be drunk with white meat and red wine with red meat. But nowadays, no one just has meat or chips with wine.

As the wine producing regions have increased in number, the taste and flavours of wine have also changed. This increases the confusion more, as wine lovers can't choose the supplementary food items with wine easily. Some wine lovers believe that any food can go with any wine, but basically we don't eat any heavy meat item with white wine.


A good combination of wine and food enhances your fun and excitement more than any normal combination. Some example of good combinations of wine and food are given below:
Stilton with port, foie gras with sauternes, boeuf bourguignon with Burgundian pinot noir and goat cheese with sauvignon Blanc.


Before experimenting any new combination one should always consider the flavour factor. This is the only thing that can double your fun or even can spoil all the fun. Another aspect is the acidity; food with less acidity should be preferred most. Acidic wine can be found in those areas where the acidic food is prepared. It is very safe to have the local food with the same region's wine. But there are many regions where foreign wines are sold; food selection is a big problem there.

Salty dishes work well with acidic wine. Sparkling wines like Californian wines or French champagne can be used to refresh the taste of fish dishes. Bubbly wines are used to drink with spicy food. Food from South East Asia (like Thai) is filled with chilly and pepper. These food items are compiled with citrus acid, so wines with acidic taste are with some flavour of sweetness. Wines with lots of fruit are mostly prescribed for this kind of food.

Game birds such as quail, turkey, guinea have earthy taste which is more tasteful than chicken. These are more preferable with white wine, while the red wines should be taken with wild game birds.

About the Author

Abhijit Dey for http://www.buy-california-wine-online.com
Read more about Wines http://www.buy-california-wine-online.com/by_type0527.html
Copyright 2006 http://www.buy-california-wine-online.com

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Every wine has a differentideal length of aging to bring out its best flavors. This depends on the type of wine, the region the wine was made in, the technique used to make it, and the particular year the grapes were harvested in. As a general guideline, whites normally do not age for long, while reds age for 5-10 years. It all comes down to what you yourself enjoy best, but if you're starting out, aging charts help you see when a wine is typically best enjoyed.
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After 20 years, corks start to deteriorate. Therefore, expect a cork that will likely break during opening. With some practice, you�ll get most of them out without pushing them into the bottle. Patience and a good waiter's corkscrew is the key.
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Kiona Wine



Shiraz is also known as Syrah and comes from the Syrah grape. The name shiraz is just what Australia chose to call their version of the wine, and the name has become very popular. Shiraz wines are spicy and peppery, and go wonderfully with steak and spicy dishes.
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CD reviews - San Diego CityBEAT

Wed, 30 Apr 2008 01:01:39 GMT

San Diego CityBEAT

CD reviews San Diego CityBEAT, CA - Apr 29, 2008 It’s easy to visualize Dwyer and his cohorts chugging bottles of red wine in some dilapidated tenement while bashing out the band’s herky-jerky punk jams. ...

Copia: Napa Valley Viva Italia Al Fresco Eats

Learn how to create your own al fresco Sicilian meal with recipes for delicious regional specialties featuring COPIA spring garden vegetables. Enjoy these Mediterranean delights with zesty Sicilian wines. Program includes lunch entree, salad and a seasonal dessert paired with three wines.

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