RotW/Short Ribs Jambalaya
Feb. 16th, 2006 12:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
arenee1999Short Ribs Jambalaya
2lbs. boneless beef short ribs
1 teaspoon Creole or Cajun seasoning*
2 Tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
2 large cloves garlic, minced
1 (14.5oz) can diced tomatoes, drained
4 cups beef broth, divided
2 bay leaves
2 teaspoons chopped fresh thyme
2 cups long-grain white rice
8 green onions (scallions), thinly sliced
Heat oven to 350*F. Cut ribs into 2-inch pieces, sprinkle with creole seasoning. Heat oil in a heavy pot or Dutch oven over medium-high heat until hot. Add ribs in batches, cook 3-4 minutes or until browned, turning once. Place on plate. Reduce heat to medium. Add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally. Return ribs and any accumulated juices to pot; add tomatoes, 2 cups broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil. Cover pot; place in oven. Bake 1 1/2 hours or until meat is tender, stirring halfway through. Remove from oven; return pot to stove top. Uncover and stir in remaining 2 cups broth; bring to a boil over medium-high heat. Stir in rice and green onion; cover and return to oven. Bake 30 minutes or until rice is tender and liquid is absorbed. Let stand, covered, 5 minutes.
* I used Emeril's Bayou Blast Essence
--- from Cooking Pleasures magazine
I made a few changes to the recipe when I made it, I typed the recipe here as I made it.
2lbs. boneless beef short ribs
1 teaspoon Creole or Cajun seasoning*
2 Tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
2 large cloves garlic, minced
1 (14.5oz) can diced tomatoes, drained
4 cups beef broth, divided
2 bay leaves
2 teaspoons chopped fresh thyme
2 cups long-grain white rice
8 green onions (scallions), thinly sliced
Heat oven to 350*F. Cut ribs into 2-inch pieces, sprinkle with creole seasoning. Heat oil in a heavy pot or Dutch oven over medium-high heat until hot. Add ribs in batches, cook 3-4 minutes or until browned, turning once. Place on plate. Reduce heat to medium. Add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally. Return ribs and any accumulated juices to pot; add tomatoes, 2 cups broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil. Cover pot; place in oven. Bake 1 1/2 hours or until meat is tender, stirring halfway through. Remove from oven; return pot to stove top. Uncover and stir in remaining 2 cups broth; bring to a boil over medium-high heat. Stir in rice and green onion; cover and return to oven. Bake 30 minutes or until rice is tender and liquid is absorbed. Let stand, covered, 5 minutes.
* I used Emeril's Bayou Blast Essence
--- from Cooking Pleasures magazine
I made a few changes to the recipe when I made it, I typed the recipe here as I made it.
