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Last Wednesday, as every Wednesday, I eat lunch at a really good Italian restaurant here in North Kansas City. I have my business networking meeting there. I try different items that I would like to duplicate at home, last week I had beef bone-in ribs with a thick wine sauce. Just about the best meat I have ever eaten, the rib meat was so tender, the wine reduction so delicious. I have tried twice to duplicate it here at home. Once with a nice Cabernet Sauvignon, and the other time with another wine. My sauce was thin, even after reducing and adding honey on one. I will have it again today, slip the waitress a five and get the seceret..hopefully. My rib meat is just as tender, but the sauce needs work. I suspect a rue is involved.
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