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Beef isn’t the mainstay in our diet that chicken or fish is, but when we have a nice Malbec waiting on the wine rack, it quickly becomes our top choice. As Argentineans know (as does anyone who has traveled south), nothing goes better with the inky red wine than a beef-driven dish. At the Argentinean-inspired modern steakhouse Lolinda in San Francisco’s Mission district, chef Alejandro Morgan braises beef short ribs until tender, and then turns the wine-spiked braising liquid into an intensely flavorful sauce. Served over roasted potatoes or creamy polenta, these sauced short ribs are Malbec’s ideal partner on the plate.
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