Short Ribs Jambalaya Recipe #157857
A new twist on a classic. The meat is very tender and full of flavor. This jambalya has a rich flavor and color. The original recipe is printed in the February/March 2006 edition of Cooking Pleasures. I made a few changes for personal preference.
by PaulaG
2½ hours | 30 min prep
SERVES 8
- 2 lbs boneless beef short ribs
- 4 teaspoons Emeril's Original Essence (I used Emeril Lagasse's Essence Emeril Lagasse's Essence)
- 1/2 teaspoon black pepper, fresh ground
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 3 large garlic cloves, minced
- 2 (14 1/2 ounce) cans diced tomatoes
- 3 cups beef stock, divided
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 1/2 cups long grain brown rice
- 8 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
- Heat oven to 350 degrees.
- Cut ribs into 2-inch pieces. In a small bowl mix together the Creole seasoning and black pepper. Sprinkle over the meat and gently rub inches.
- Over medium-high heat, heat oil in heavy Dutch oven and add ribs in small batches; cooking 3 to 4 minutes or until browned, turning once. Remove and 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 of the broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil.
- Cover pot; place in oven and bake 1 hour or until meat is tender, stirring halfway through.
- Remove from oven; return pot to stovetop. Uncover and stir in remaining stock; bring to a boil over medium-high heat. Stir in rice, green onions and parsley; cover and return to oven.
- Bake for 60 minutes or until rice is tender and liquid is absorbed. Allow to stand covered for 5 minutes before serving.
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5 stars