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Blackened New Orleans Braised Short Ribs

Blackened New Orleans Braised Short Ribs

5 2

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!

serves 6 people

Ingredients

cost per recipe: $26.40

The price is determined by the national average.

  • 3

    pounds to 4 pounds beef short rib, cut into serving-sized pieces

  • 2

    tablespoons Creole seasoning

  • 4

    tablespoons vegetable oil

  • 2

    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, minced

  • 6

    sprigs fresh thyme leaves

  • 1

    can (about 6 ounces) tomato paste

  • 1

    bottle (12 fluid ounces) dark beer

  • 4

    cups Swanson® Beef Broth or Swanson® Beef Stock

  • 1 3/4

    cups Swanson® Vegetable Broth(Regular or Certified Organic)

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Cover and cook for 2 hours or until the ribs are fork-tender. Remove the ribs from the saucepot and keep them warm.

Step 5

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.

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Made With
Swanson® Beef Stock

Swanson® Beef Stock

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Swanson® Vegetable Broth(Regular  or  Certified Organic)

Swanson® Vegetable Broth(Regular or Certified Organic)

Buy Now
Swanson® Beef Broth

Swanson® Beef Broth

Buy Now

Ratings & Reviews

(2)
  • IFortuna

    February 11, 2013

    Good but. . .

    Leave out the Creole seasoning and substitute one cup of cream sherry for the beer. This is really better although the recipe is good. Carmelize the onions and then add the other veggies and stock. Pressure cook to keep in the flavors in.

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    (0) (0)
  • Jessica D.

    December 20, 2007

    Blackened New Orleans Braised Short Ribs

    This turned out so well that I've continued to use this recipe time and again.

    Was this helpful?

    (0) (0)

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