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<blockquote data-quote="moreluck" data-source="post: 318015" data-attributes="member: 1246">Short Ribs Jambalaya &nbsp;2 lb. boneless beef short ribs 1 can diced tomatoes drained 4 teaspoons Creole or Cajun seasoning 4 cups reduced-sodium beef broth divided 1/2 teaspoon freshly ground pepper 2 tablespoons vegetable oil 2 teaspoons chopped fresh thyme 1 onion chopped2 cups long-grain white rice 1 green bell pepper chopped 8 green onions thinly sliced 1/2 cup chopped celery 1/4 cup chopped fresh parsley2 cloves minced Instructions:&nbsp;1. Heat oven to 350°friend. Cut ribs into 2-inch pieces. In small bowl, stir together Creole seasoning and pepper; sprinkle over ribs.&nbsp;2. Heat oil in heavy large pot or Dutch oven over medium-high heat until hot. Add ribs in batches; cook 3 to 4 minutes or until browned, turning once. Place on plate.&nbsp;3. 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.&nbsp;4. Cover pot; place in oven. Bake 1 1/2 hours or until meat is tender, stirring halfway through.&nbsp;5. Remove from oven; return pot to stovetop. Uncover and stir in remaining 2 cups broth; bring to a boil over medium-high heat. Stir in rice, green onions and parsley; cover and return to oven. Bake 30 minutes or until rice is tender and liquid is absorbed. Let stand, covered, 5 minutes.</blockquote>

[QUOTE="moreluck, post: 318015, member: 1246"] [B]Short Ribs Jambalaya [/B] 2 lb. boneless beef short ribs 1 can diced tomatoes drained 4 teaspoons Creole or Cajun seasoning 4 cups reduced-sodium beef broth divided 1/2 teaspoon freshly ground pepper 2 tablespoons vegetable oil 2 teaspoons chopped fresh thyme 1 onion chopped 2 cups long-grain white rice 1 green bell pepper chopped 8 green onions thinly sliced 1/2 cup chopped celery 1/4 cup chopped fresh parsley 2 cloves minced [B]Instructions:[/B] 1. Heat oven to 350°friend. Cut ribs into 2-inch pieces. In small bowl, stir together Creole seasoning and pepper; sprinkle over ribs. 2. Heat oil in heavy large pot or Dutch oven over medium-high heat until hot. Add ribs in batches; cook 3 to 4 minutes or until browned, turning once. Place on plate. 3. 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. 4. Cover pot; place in oven. Bake 1 1/2 hours or until meat is tender, stirring halfway through. 5. Remove from oven; return pot to stovetop. Uncover and stir in remaining 2 cups broth; bring to a boil over medium-high heat. Stir in rice, green onions and parsley; cover and return to oven. Bake 30 minutes or until rice is tender and liquid is absorbed. Let stand, covered, 5 minutes. [/QUOTE]

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