Short Ribs Jambalaya Recipes

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

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.

Steps:

• In a large skillet over medium-high heat, add the oil. Sprinkle the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, 3 to 4 minutes per side. While the short ribs are browning, place a layer of carrot and onion pieces into the bottom of a slow cooker and sprinkle with salt and pepper. Place the browned meat on top. Add the remaining carrots and onions along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems, and add them to the pot along with the mustard and Worcestershire. Pour over the stout, and then add enough water to almost cover the contents. Cover and cook on low until the meat is very tender, 6 to 8 hours.
• To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Skim off the fat and reserve 2 cups of the juices and 1 short rib for Round 2 Recipe Braised Beef and Mushroom Soup if desired. Serve the rest of the ribs with the remaining juice and garnish with chopped parsley leaves.

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

Steps:

• Pour Olive Oil in skillet over med high heat.
• Salt & Pepper Short Ribs to taste.
• Dredge Short Ribs in Flour.
• Brown all sides of Short Ribs in skillet.
• Put layer of sliced Sweet Onions on bottom of Crock pot.
• Remove Ribs from skillet, place on top of onions in Crock pot.
• Deglaze skillet with 1/2 cup Beef Broth.
• Pour liquid in Crock pot.
• Mix the remaining 1/2 cup of Beef Broth, Rum, can Diced Tomatoes, Diced Red Pepper, Ginger, Garlic, Brown Sugar, Thyme, Cinnamon, Nutmeg, Red Pepper Flakes, Orange Zest, in a bowl, pour over Short Ribs in Crock pot. Cook 6-8 hours on low setting until meat is falling off bone.
• Serve over cooked rice.