Creating the Mirapoux for Gourmet Ribs

Video Transcript

"Now we want to get a mirepoix together. It's just seasoning, celery, carrot, onion and a little bit of garlic and we're going to saut? those off. You do not need to be real concerned on how this is cut because when this is done I'm going to strain the sauce. Just go through your celery, a regular rough chop, it doesn't have to be perfect, it doesn't have to be the same size. Maybe as your coming toward the end you might want to cut a little bit down the middle just so it's just a little more uniform in shape so it cooks evenly but it's not really important. I'm about to cheat here and use some shredded carrots and just kind of rough chop them. Take a handful of shredded carrots because their going to get rough chopped. Just get in there and chop away, let your aggressions go. I don't even care if their chopped that much because, frankly, the are going to melt down. Great, we have those done, push these up towards the edge and get our onion."