Blackened New Orleans Braised Short Ribs
If you like short ribs (and who doesn't), then you've just got to try this recipe...Creole seasoning and dark beer ensure unbelievable flavor and meat that falls off the bone. These ribs are outstanding!
Ingredients
3 pounds to 4 pounds beef short rib, cut into serving-sized pieces2 tablespoons Creole seasoning4 tablespoons vegetable oil2 large onion, coarsely chopped (about 2 cups)3 large carrot, coarsely chopped (about 1 1/2 cups)3 stalks celery, coarsely chopped (about 1 1/2 cups)6 cloves garlic, minced6 sprigs fresh thyme leaves1 can (about 6 ounces) tomato paste1 bottle (12 fluid ounces) dark beer4 cups Swanson® Beef Broth1.75 cups Swanson® Vegetable Broth(Regular or Certified Organic)
Instructions
Season the ribs with the Creole seasoning. Heat 2 tablespoons oil in a 6-quart saucepot over medium-high heat. Add the ribs in 2 batches and cook until they’re well browned on all sides. Remove the ribs from the saucepot. Pour off any fat.Reduce the heat to medium and add the remaining oil. Add the onions and carrots and cook until the vegetables are well browned, stirring occasionally. Add the celery, garlic and thyme and cook until the celery is tender.Stir the tomato paste and beer in the saucepot. Cook and stir for 5 minutes, scraping up the browned bits from the bottom of the saucepot. Stir in the beef broth and vegetable broth and heat to a boil. Return the ribs to the saucepot and reduce the heat to low.Cover and cook for 2 hours or until the ribs are fork-tender. Remove the ribs from the saucepot and keep them warm.Strain the cooking liquid and return it to the pot. Cook over medium-high heat for 20 minutes or until the cooking liquid is slightly thickened. Serve the ribs with the sauce.
Blackened New Orleans Braised Short Ribs
If you like short ribs (and who doesn't), then you've just got to try this recipe...Creole seasoning and dark beer ensure unbelievable flavor and meat that falls off the bone. These r...
Directions
Print
Season the ribs with the Creole seasoning. Heat 2 tablespoons oil in a 6-quart saucepot over medium-high heat. Add the ribs in 2 batches and cook until they’re well browned on all sides. Remove the ribs from the saucepot. Pour off any fat.Reduce the heat to medium and add the remaining oil. Add the onions and carrots and cook until the vegetables are well browned, stirring occasionally. Add the celery, garlic and thyme and cook until the celery is tender.Stir the tomato paste and beer in the saucepot. Cook and stir for 5 minutes, scraping up the browned bits from the bottom of the saucepot. Stir in the beef broth and vegetable broth and heat to a boil. Return the ribs to the saucepot and reduce the heat to low.Cover and cook for 2 hours or until the ribs are fork-tender. Remove the ribs from the saucepot and keep them warm.Strain the cooking liquid and return it to the pot. Cook over medium-high heat for 20 minutes or until the cooking liquid is slightly thickened. Serve the ribs with the sauce.
Ingredients
3 pounds to 4 pounds beef short rib, cut into serving-sized pieces2 tablespoons Creole seasoning4 tablespoons vegetable oil2 large onion, coarsely chopped (about 2 cups)3 large carrot, coarsely chopped (about 1 1/2 cups)3 stalks celery, coarsely chopped (about 1 1/2 cups)6 cloves garlic, minced6 sprigs fresh thyme leaves1 can (about 6 ounces) tomato paste1 bottle (12 fluid ounces) dark beer4 cups Swanson® Beef Broth1.75 cups Swanson® Vegetable Broth(Regular or Certified Organic)
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