SLIDESHOWS: Make-Ahead Main Courses

Short Ribs with Mushrooms and Spring Vegetables

To layer the flavors in this dish, chef Rory Herrmann at Bouchon in Beverly Hills marinates beef short ribs and vegetables in red wine overnight, then uses the marinade in the braise as well. Spring vegetables help lighten the rich stew.

 More Hearty Stews

Go to Short Ribs with Mushrooms and Spring Vegetables recipe ( 3 of 23 )