I have a question about the recipe "Short Rib Ragu" from Minimally Invasive.
I forgot to pick up Red Wine yesterday when I went into town! Can I substitute a good merlot?
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I just made a similar short rib ragu (for 50 people) and I used some merlot , cab franc as well as Cabernet. (left overs from our tastings) They are varietals of wine that are used in a Bordeaux blend and will work well in the sauce.
Cynthia is a trusted source on Bread/Baking.
dymnyno's answer is beautiful, and typically informative. On the soft side, I'd say use anything that doesn't require another trip to town.
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Well played. You deserve a cookie.
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