Braised Short Ribs

By alosha7777

Short ribs and diced vegetables braised in a spicy, savory sauce

Ingredients

• Emeril’s Essence Creole Seasoning:
• 2 tbsp vegetable oil
• 2 1/2 pounds short ribs, cut into individual ribs
• 2 tbsp Creole seasoning
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 cup peeled, seeded and chopped fresh or canned tomatoes
• 2 tbsp chopped garlic
• 1/2 cup red wine vinegar
• 2 tbsp Worcestershire sauce
• 3 bay leaves
• 2 tsp black pepper
• 2 quarts beef broth
• 1/4 cup chopped scallion, for sprinkling (I left this out)
• 2 1/2 tbsp paprika
• 2 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• (Makes 2/3 cup)

Preparation

Step 1

Heat oil in a dutch oven or large, heavy covered pot over high heat. Season ribs with Creole seasoning, patting it in well with your hands. When pot is nearly smoking add ribs without crowding them and sear on all sides until they form a brown crust. Do this in batches, if necessary.

When all ribs have browned, add onions, celery and carrot; saute 1 minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay leaves, pepper and enough broth to just cover ribs. Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2½ hours.

To serve, mound ribs in center of 4 plates, spoon sauce over and garnish with chopped scallion.