Short Ribs Jambalaya

Recipe by PaulaG
READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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