Short Ribs Jambalaya Recipe

Name: Short Ribs Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless beef short ribs; 4 teaspoons Emeril's Original Essence (I used Emeril Lagasse's Essence Emeril Lagasse's Essence); 1/2 teaspoon black pepper, fresh ground; 1 tablespoon olive oil; 1 medium yellow onion, chopped; 1 green bell pepper, chopped; 3 large garlic cloves, minced; 2 (14 1/2 ounce) cans diced tomatoes; 3 cups beef stock, divided; 2 bay leaves; 1 teaspoon dried thyme; 1 1/2 cups long grain brown rice; 8 green onions, thinly sliced; 1/4 cup fresh parsley, chopped

Servings: persons

2 lbs boneless beef short ribs
4 teaspoons Emeril's Original Essence (I used Emeril Lagasse's Essence Emeril Lagasse's Essence)
1/2 teaspoon black pepper, fresh ground
1 tablespoon olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
3 large garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
3 cups beef stock, divided
2 bay leaves
1 teaspoon dried thyme
1 1/2 cups long grain brown rice
8 green onions, thinly sliced
1/4 cup fresh parsley, chopped

1
Heat oven to 350 degrees.
2
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.
3
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.
4
Reduce heat to medium, add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally.
5
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.
6
Cover pot; place in oven and bake 1 hour or until meat is tender, stirring halfway through.
7
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.
8
Bake for 60 minutes or until rice is tender and liquid is absorbed. Allow to stand covered for 5 minutes before serving.

1084

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs boneless beef short ribs, 4 teaspoons Emeril's Original Essence (I used Emeril Lagasse's Essence Emeril Lagasse's Essence), 1/2 teaspoon black pepper, fresh ground, 1 tablespoon olive oil, and more.

Yes, Short Ribs Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Short Ribs Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions