Beer makes batters better, meat more tender, and sauces more flavorful.
Short Ribs Jambalaya
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- #128930
Short ribs make this jambalaya truly rich and indulgent. The long cooking time yields very falling-apart-tender meat and the rice absorbs those rich flavors that it's cooked in.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 pounds boneless beef short ribs
4 teaspoons Creole or Cajun seasoning
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 can (28 ounce size) diced tomatoes, drained
4 cups reduced-sodium beef broth, divided
2 bay leaves
2 teaspoons chopped fresh thyme
2 cups long-grain white rice
8 green onions, thinly sliced
1/4 cup chopped fresh parsley
directions
Preheat oven to 350 degrees F.
Cut the ribs into 2-inch pieces. Combine the creole seasoning and black pepper and sprinkle evenly over the ribs.
Heat the oil in a Dutch oven over medium-high heat. Add the seasoned ribs (in batches if needed) and cook 3-4 minutes or until browned, turning occasionally. Remove browned ribs to a plate and keep warm.
Reduce the heat to medium and add the onion, bell pepper, celery, and garlic. Cook for 8-10 minutes or until the vegetables are softened, stirring frequently.
Return the ribs to the pot along with any juices from the plate. Add the tomatoes, half the broth, the bay leaves, and fresh thyme.
Bring the mixture to a boil over medium-high heat then put the cover on and place in the oven.
Bake for 1 1/2 hours at 350 degrees F or until the meat is tender.
Remove the pot from the oven and place on the stovetop over medium-high heat. Stir in the remaining broth and bring to a boil.
Stir in the rice, green onions and parsley. Replace cover and return to oven and bake for 30 more minutes or until the rice has absorbed the liquid and is tender.
Remove from oven and let stand, covered, for 5 minutes before serving.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 19, 2016
The only thing I omitted was the parsley because I was out. Good recipe and the beef was very palatable in it. I was a fraid it would dry out with all the boiling but it didn't.