Short Ribs Jambalaya

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 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

Recipe

• 1 heat oven to 350 degrees.
• 2 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.
• 3 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.
• 4 reduce heat to medium, add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally.
• 5 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.
• 6 cover pot; place in oven and bake 1 hour or until meat is tender, stirring halfway through.
• 7 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.
• 8 bake for 60 minutes or until rice is tender and liquid is absorbed. allow to stand covered for 5 minutes before serving.