Short Ribs Jambalaya
While many ingredients in a Louisiana jambalaya are subject to variation, rice is essential. This one-pot dish features tender, boneless short ribs, which imbue the rice with a rich, meaty flavor. The finished jambalaya should be moist but not soupy. Have hot sauce available for those who prefer it spicy."We used more cajun spice and lower sodium beef broth. It is a good winter meal." - ckessler
Yield: 8 Ready in 5 hours
134 people trying soon
|2 lbsboneless beef short ribs|
|4 teaspoonsCreole or Cajun seasoning|
|1/2 teaspoonfreshly ground pepper|
|2 tablespoonsvegetable oil|
|1 Onion; chopped|
|1 green bell pepper; chopped|
|1/2 cupcelery; chopped|
|2 clovesgarlic; minced|
|1 cantomatoes; drained|
|4 cupsreduced-sodium beef broth; divided|
|2 bay leaves|
|2 teaspoonsfresh thyme; chopped|
|2 cupslong-grain white rice|
|8 green onions; thinly sliced|
|1/4 cupChopped fresh parsley|
Short Ribs Jambalaya Preparation
1. Heat oven to 350°F. Cut ribs into 2-inch pieces. In small bowl, stir together Creole seasoning and pepper; sprinkle over ribs.
2. Heat oil in heavy large pot or Dutch oven over medium-high heat until hot. Add ribs in batches; cook 3 to 4 minutes or until browned, turning once. Place on plate.
3. 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.
4. Cover pot; place in oven. Bake 1 1/2 hours or until meat is tender, stirring halfway through.
5. Remove from oven; return pot to stovetop. Uncover and stir in remaining 2 cups broth; bring to a boil over medium-high heat. Stir in rice, green onions and parsley; cover and return to oven. Bake 30 minutes or until rice is tender and liquid is absorbed. Let stand, covered, 5 minutes.
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