Here's a weekend recipe for our snowed-slammed East Coast readers: fall-off-the-bone braised short ribs, cooked slow in Moscatel, a sweet, full-bodied wine from Spain. A host of spices gives the rich braising liquid some extra oomph; jalapeño chile brings bite. Aside from the critical step of browning the meat, this dish practically makes itself, which is just what you need after three days of shoveling.
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