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How to Make Short Ribs Jambalaya
- Preheat oven to 350°F (175°C).
- Cut short ribs into 2-inch pieces.
- In a small bowl, combine creole seasoning and black pepper.
- Generously sprinkle seasoning mixture over short ribs and rub gently to coat.
- Heat olive oil in a heavy Dutch oven over medium-high heat. Add short ribs in batches, browning for 3-4 minutes per side.
- Remove short ribs and set aside on a plate.
- Reduce heat to medium. Add onion, bell pepper, celery, and garlic to the Dutch oven. Cook for 8-10 minutes, or until softened, stirring occasionally.
- Return short ribs and any accumulated juices to the pot.
- Add crushed tomatoes, 2 cups of beef broth, bay leaves, and thyme.
- Increase heat to medium-high and bring to a boil.
- Cover the pot, place in the preheated oven, and bake for 1 hour, or until meat is tender, stirring halfway through.
- Remove from oven and return the pot to the stovetop.
- Uncover and stir in the remaining 2 cups of beef stock.
- Bring to a boil over medium-high heat.
- Stir in rice, green onions, and parsley.
- Cover the pot and return to the oven.
- Bake for 60 minutes, or until rice is tender and liquid is absorbed.
- Remove from oven and let stand, covered, for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
21g
Fat
92g
Carbs
12g
