Short Ribs Jambalaya

• boneless beef short ribs↗2 lbs
• Emeril's Original Essence (I used Emeril Lagasse's Essence Emeril Lagasse's Essence)4 teaspoons
• black pepper, fresh ground↗1⁄2 teaspoon
• olive oil↗1 tablespoon
• medium yellow onion, chopped↗1
• green bell pepper, chopped1
• large garlic cloves, minced↗3
• (14 1/2 ounce) cans diced tomatoes2
• beef stock, divided↗3 cups
• bay leaves↗2
• dried thyme↗1 teaspoon
• long grain brown rice↗1 1⁄2 cups
• green onions, thinly sliced↗8
• fresh parsley, chopped↗1⁄4 cup

Step-by-step instructions

1. 1

   Heat oven to 350 degrees.

2. 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. 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. 4

   Reduce heat to medium, add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally.

5. 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. 6

   Cover pot; place in oven and bake 1 hour or until meat is tender, stirring halfway through.

7. 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. 8

   Bake for 60 minutes or until rice is tender and liquid is absorbed. Allow to stand covered for 5 minutes before serving.