Very good recipe. Only made slight alterations. Used half bone-in, half boneless short ribs, bone-in for flavor, boneless for more meat (the bone-in at my grocery store had virtually no meat). Used fresh thyme (5-6 six sprigs, about 3 tbsp) because I had it for another recipe. Used half of the amt of broth because that is all my pan would hold. After braising for 2 hours, put meat and broth separate in the fridge. Next day, defatted broth, pureed vegetables in broth, cut meat off the bone, into chunks. Heated both together and simmered for 30 minutes...with the pureed vegetables, I didn't need to thicken it. Yummy!
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Very good recipe. Only made slight alterations. Used half bone-in, half boneless short ribs,...