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
The braised short ribs can be refrigerated in the braising liquid with the mushrooms for up to 3 days. The blanched spring vegetables can be refrigerated separately from the short ribs overnight.
The wine pairing: Tarlov's Once Bouchon Cuvée, an herb-scented, Bordeaux-style blend. Lang & Reed's brambly, sage-inflected North Coast Cabernet Franc would go equally well.