Short Ribs Jambalaya Recipes

SIMPLE BEEF SHORT RIBS

Simple Beef Short Ribs image

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.

Provided by CooperCook

Categories Main Dish Recipes Rib Recipes

Time 2h30m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound beef short ribs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock

Steps:

Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g

SHORT RIBS JAMBALAYA

Short Ribs Jambalaya image

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.

Provided by PaulaG

Categories One Dish Meal

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 633.4, Fat 44.2, SaturatedFat 18.5, Cholesterol 86.2, Sodium 579.1, Carbohydrate 37.3, Fiber 3.7, Sugar 5.5, Protein 21.6

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