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Recipe: Braised Short Ribs with Mushrooms

Meaty short ribs, braised slowly with mushrooms in red wine and our savory Glace de Viande Gold, make the perfect cold-weather feast. Serve them up with a side of mashed potatoes, some hearty roasted root vegetables, and a glass of your favorite Cabernet.


  • 12 pieces (3-4 inches each) meaty beef short ribs
  • Salt and ground black pepper
  • Flour for dredging
  • 2 tablespoons vegetable oil
  • 1 1/2 cups thickly sliced mushrooms
  • 1 1/3 cups diced onion
  • 2/3 cup diced peeled carrots
  • 2/3 cup diced celery
  • 3 tablespoons minced garlic
  • 3/4 cup canned diced tomatoes with basil
  • 2 whole dried bay leaves
  • 1 1/2 teaspoons dried thyme
  • 1 3/4 cups dry red wine
  • 3/4 ounce Glace de Viande Gold® dissolved in 2 cups hot water


  1. Preheat the oven to 350 degrees. Season the ribs with salt and pepper and dredge them in flour. Heat the oil in a large braising pan over medium heat, until the oil faintly smokes. Add the ribs and brown them, turning to cook all sides, 8-10 minutes. Remove the ribs from the pan and set them aside.
  2. Discard all but 1 tablespoon of drippings from the pan. Add the mushrooms and cook 2-3 minutes. Add the onions, carrots, and celery, and cook, stirring frequently, 2-3 minutes.  Add the garlic and cook another minute.
  3. Stir in the tomatoes, bay leaves, and thyme and simmer for 3 minutes. Add the wine, stirring to loosen the browned bits from the bottom of the pan. Cook 8-10 minutes, until the liquid is reduced by one-third, to a syrupy consistency.
  4. Return the ribs to the pan and add the Glace de Viande Gold®. Bring the liquid to a simmer, cover the pan, and transfer it to the center rack of the oven. Braise the ribs for 2 hours, then remove the lid and cook 30 minutes longer, or until the ribs are fork-tender and the braising liquid has thickened slightly.
  5. Skim the fat from the surface and discard it. Transfer the ribs to a platter, discarding the bay leaves.  Season the braising liquid to taste with salt and pepper and serve the ribs with the braising liquid ladled over the top.

Additional Tips

Wine Pairing: Zinfandel or Rioja

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Classic French Stocks and Sauces