SHORT RIBS JAMBALAYA
A new twist on a classic. The meat is very tender and full of flavor. This jambalya has a rich flavor and color. The original recipe is printed in the February/March 2006 edition of Cooking Pleasures. I made a few changes for personal preference.
Provided by PaulaG
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- 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.
- 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.
- Reduce heat to medium, add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally.
- 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.
- Cover pot; place in oven and bake 1 hour or until meat is tender, stirring halfway through.
- 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.
- Bake for 60 minutes or until rice is tender and liquid is absorbed. Allow to stand covered for 5 minutes before serving.
Nutrition Facts : Calories 633.4, Fat 44.2, SaturatedFat 18.5, Cholesterol 86.2, Sodium 579.1, Carbohydrate 37.3, Fiber 3.7, Sugar 5.5, Protein 21.6
EASY JAMBALAYA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, jalapeño pepper, white onion, red bell pepper, yellow bell pepper, green bell pepper, celery, chicken stock, tomato, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper, shrimp, salt, pepper
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
- Add crushed garlic and a diced jalapeño pepper.
- NOTE: Leave the jalapeño seeds in for extra spice
- Stir in diced onion, peppers, celery until they're soft.
- Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
- Cover and simmer stew for 30 minutes.
- NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
- Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
- Enjoy!
Nutrition Facts : Calories 1371 calories, Carbohydrate 81 grams, Fat 84 grams, Fiber 4 grams, Protein 64 grams, Sugar 18 grams
JAMAICAN SHORT RIBS (CROCK POT)
Make and share this Jamaican Short Ribs (Crock Pot) recipe from Food.com.
Provided by EdandTheresa
Categories Meat
Time 6h15m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Pour Olive Oil in skillet over med high heat.
- Salt & Pepper Short Ribs to taste.
- Dredge Short Ribs in Flour.
- Brown all sides of Short Ribs in skillet.
- Put layer of sliced Sweet Onions on bottom of Crock pot.
- Remove Ribs from skillet, place on top of onions in Crock pot.
- Deglaze skillet with 1/2 cup Beef Broth.
- Pour liquid in Crock pot.
- Mix the remaining 1/2 cup of Beef Broth, Rum, can Diced Tomatoes, Diced Red Pepper, Ginger, Garlic, Brown Sugar, Thyme, Cinnamon, Nutmeg, Red Pepper Flakes, Orange Zest, in a bowl, pour over Short Ribs in Crock pot. Cook 6-8 hours on low setting until meat is falling off bone.
- Serve over cooked rice.
Nutrition Facts : Calories 2021, Fat 131.8, SaturatedFat 55, Cholesterol 258.6, Sodium 637.7, Carbohydrate 110.8, Fiber 8.7, Sugar 13.5, Protein 61.8
KOREAN SHORT RIBS (KALBI JJIM)
Kalbi Jjim is a classic Korean beef dish. It uses the same meat as Kalbi Barbeque but the way it's cut is a little different. The meat is cut into squares instead of thin slices. It's a sweet beef dish that can be served a main dish for any occasion. Kids usually love this.
Provided by dleewla
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 6h25m
Yield 4
Number Of Ingredients 16
Steps:
- Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
- Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.
- Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.
- Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.
- Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 40.3 g, Cholesterol 411.1 mg, Fat 53.5 g, Fiber 5 g, Protein 34.2 g, SaturatedFat 20.7 g, Sodium 652.4 mg, Sugar 15.1 g
SHORTCUT SAUSAGE JAMBALAYA
Secret ingredient alert: A pinch of coffee crystals gives my jambalaya its roasty, toasty flavor. This quick and easy dinner is one of my husband's top picks. -Betty Henagin, Medford, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Heat rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion, celery and green pepper; cook and stir 4-6 minutes or until tender. Stir in kielbasa, salt, garlic powder, pepper and, if desired, cayenne; cook and stir 2-3 minutes or until kielbasa is browned., Add tomatoes, salsa and coffee granules; heat through. Stir in rice. Freeze option: Do not heat or add rice. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat rice according to package directions. Place meat mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.
Nutrition Facts : Calories 297 calories, Fat 10g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 1398mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
KOREAN BARBECUE SHORT RIBS TERIYAKI
We are doing Korean-style barbecue beef short ribs, except that we're going to use a classic Japanese teriyaki marinade, which aside from being super easy, works incredibly well on this cut of beef. I served mine with rice and coleslaw, and topped the ribs with green onion and cilantro or cilantro flowers.
Provided by Chef John
Time 4h15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
- Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
- Preheat a charcoal grill for high heat.
- Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
- Serve immediately, spooning or brushing on any accumulated juices from the plate.
Nutrition Facts : Calories 623.9 calories, Carbohydrate 24.4 g, Cholesterol 93.1 mg, Fat 41.6 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 17.6 g, Sodium 1858 mg, Sugar 21.7 g
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