Miles has been making this for us…
He’s done it twice so far. Both batches have been delicious! And the leftovers are even better.
I love it when something is make-ahead!
And Ina’s technique of searing the meat in the oven is a complete game changer. Not only does it taste fantastic. It’s not messy.
I love it when things aren’t messy!
Plus, he’s been buying the pre-made mirepoix from the grocery store. Three on time. And two containers plus some veggies from the drawer the other. Texturally Ina might shake her head, as the dice is finer than the Barefoot Contessa’s. But it’s so easy and flavorful it doesn’t even matter!
I love it when home cooking is easy!
Try it. You’ll love it.
xx, Jen-Marie
p.s. Miles did both bone in and no bone short ribs. We preferred the no bone batch from Costco. It tasted good, and it was a bit easier. Also, one pot had fresh thyme, which was great. The other pot had dry, which was also great.
(FYI, 6 sprigs of fresh thyme is equal to about 3/4 teaspoon dried.)
p.p.s. I have seen chunky mirepoix from Wegmans if you want that short-cut.
p.p.p.s. We’ve served it three ways. With mashed potatoes. With a cheddar cheesy hash-brown potato casserole. And with toasted bread. I can’t wait to try it with our new subscription from WildGrain… 🙂