By Cathy Huyghe
"There are certain wines you immediately think of when you think of beef. A big Napa cabernet sauvignon with a thick, juicy steak, for example.
But short ribs, especially slow-cooked as they are in this recipe, may call for something a little more nuanced. Chef Tsai’s team recommends the 2004 Kangarilla Road McLaren Vale Shiraz from McLaren Vale, Australia ($24), and you might also think about a wine from a country where beef is an imperative part of the cuisine, such as Argentina. Try the 2008 Layer Cake Malbec ($13) from Mendoza for a pairing of food and wine from a place where both (the beef and the malbec grape) are naturally complementary.
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