The verdict is in....the shirt ribs were succulent, falling off the bones, soft as butter. I see why the techniques and recipes of French cooking have stood the test of time. The folks down under at Rosemount Estates contributed to the success as well: the ribs braised in their Cabernet/Merlot blend and the Shiraz/Cabernet accompanied the meal. We finished with simple fresh strawberries and hand-whipped Chantilley cream. All in all, a fine night of dining.
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