Creole Short Rib Stew

Posted by Unknown Friday, June 17, 2011

Taste Level: G
Cost: $20 and under
Serves: 4
Prep Time: 1 hour-24 hours
Cook Time: 1 hour 45 min.
Difficulty: 1

Do you ever get tired of BBQing ribs or roasting them?  It seems like the only two ways we ever have them.  Sure we make them with different variations but I really wanted to just try something totally different for once. I decided to make a stew with some short ribs and man was the actually stew great!  You did not get to have the tasty BBQed ribs but instead a full meal.  For this reason I do not know if everyone would enjoy this meal.  I personally love BBQed ribs and had a hard time making them anyway else even if I was tired of cooking them the same way over and over.  But I will make this stew now again in the future.  It was a great tasting way to break up the monotony of making ribs over and over year after year without any experimentation.  Enjoy!

2 1/2 lbs beef short ribs rack (bone in)
3 (10 oz cans) rotel with green chillies and jalapenos
1 1/2 cups sherry
3 tbsp red wine vinegar
1 large red onion (Juliane)
5 garlic cloves (crushed)
1 jalapeno (diced)
1 stalk celery (diced)
1 tsp fresh oregano (diced)
1 tsp fresh thyme (diced)
2 tsp fresh italian parsley (diced)
1 tbsp fresh basil (diced)
1 bay leaf
3/4 tsp smoked paprika
1 1/2 tsp white pepper
5 tbsp butter

Seasoning Rub
2 tbsp stone ground dijon mustard
1 1/2 tsp cayenne pepper
1 tsp Hot Hungarian paprika
1 tsp kosher salt 
2 tsp fresh crack pepper

Mix all ingredients together in a small bowl. Rub 1/2 of rub onto short ribs, place ribs in a sealable container and let marinate over night. Cover the other 1/2 of rub and keep chilled until ready to use.

Preheat oven to 350 degrees.

Heat 3 tablespoon of butter over medium high heat in a cast iron dutch oven When butter is hot and bubbling, sear the ribs for 3-4 minutes, flip and then sear for another 3-4 minutes. Season the seared ribs with the other half of the rub and set aside until ready to use.

Place the remaining butter into the dutch oven. Once it is melted reduce heat to medium, add the onion, garlic, jalapeno, celery and saute it for 3 to 4 minutes. Sprinkle mixture with smoked paprika, thyme, parsley, basil, oregano and the vinegar, continue to cook for 2 to 3 minutes, stir in the rotel, sherry and bay leaf.  Add ribs back to mixture cover and place in oven, cooking for 1 1/2 hours. Remove from oven, skim off any excess fat and enjoy!


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