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[quote=Anonymous]I'm making wine braised short ribs - they smell amazing. How should I serve these at the table? The dutch oven is huge and heavy so I don't want to put it on the table (plus it won't create any nice presentation). I'm thinking of putting the short ribs in a large shallow bowl, pouring some of the wine/broth on top, and putting more of the wine/broth in a gravy boat. I'm making polenta on the side. [/quote]
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