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© Copyright 2016 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.A long, slow braise makes tough meat awesome
By SARA MOULTON©2024 GPlusMedia Inc.
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Chris Sommovigo
I'd love to get my hands on some English cut beef ribs, but here in Japan I've found myself at a loss. Any clues as to where on might find these in Kanto?