CAJUN BEEF SHORT RIBS |
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Makes 4 servings
3 T OLIVE OIL
4, 8oz BONELESS BEEF SHORT RIBS
1 ½ GREEN BELL PEPPER, remove seeds and stem and cut into 1” pieces
3 CELERY STALKS, cut into 1” pieces
1 RED ONION, peeled and cut into 1” pieces
¼ C TOMATO PASTE
3 LARGE CLOVES OF GARLIC, roughly chopped
2 T CAJUN SEASONING
14.5 oz CAN OF DICED TOMATOES
2 C BEEF STOCK
KOSHER SALT AND FRESH GROUND BLACK PEPPER, to taste
GREEN ONION, garnish
Add olive oil to a cast iron skillet. Heat the skillet over medium high heat. Season both sides of the short ribs with salt and pepper and then sear them on both sides until a dark, golden brown crust forms. Transfer the short ribs to a plate. Add the bell pepper, celery and red onion to the skillet and cook until the vegetables soften slightly and brown, about 5-7 minutes. Add the tomato paste, garlic and cajun seasoning and cook an additional 2-3 minutes.
Place the diced tomato and beef stock in a dutch oven. Add the contents of the skillet to the dutch oven and stir. Then nestle the short ribs into the mixture. Cover and bake in a 325 degree oven for 3 hours.
Remove the short ribs from the dutch oven and place on a plate. Tent the short ribs with foil and allow them to rest. Place the remaining contents of the dutch oven in a strainer or chinois set over a bowl. Press on the solids to extract as much liquid as possible. Discard the solids and save the sauce.
Serve the short ribs over a bed of cheddar grits and spoon the sauce atop. Garnish with green onion.
3 T OLIVE OIL
4, 8oz BONELESS BEEF SHORT RIBS
1 ½ GREEN BELL PEPPER, remove seeds and stem and cut into 1” pieces
3 CELERY STALKS, cut into 1” pieces
1 RED ONION, peeled and cut into 1” pieces
¼ C TOMATO PASTE
3 LARGE CLOVES OF GARLIC, roughly chopped
2 T CAJUN SEASONING
14.5 oz CAN OF DICED TOMATOES
2 C BEEF STOCK
KOSHER SALT AND FRESH GROUND BLACK PEPPER, to taste
GREEN ONION, garnish
Add olive oil to a cast iron skillet. Heat the skillet over medium high heat. Season both sides of the short ribs with salt and pepper and then sear them on both sides until a dark, golden brown crust forms. Transfer the short ribs to a plate. Add the bell pepper, celery and red onion to the skillet and cook until the vegetables soften slightly and brown, about 5-7 minutes. Add the tomato paste, garlic and cajun seasoning and cook an additional 2-3 minutes.
Place the diced tomato and beef stock in a dutch oven. Add the contents of the skillet to the dutch oven and stir. Then nestle the short ribs into the mixture. Cover and bake in a 325 degree oven for 3 hours.
Remove the short ribs from the dutch oven and place on a plate. Tent the short ribs with foil and allow them to rest. Place the remaining contents of the dutch oven in a strainer or chinois set over a bowl. Press on the solids to extract as much liquid as possible. Discard the solids and save the sauce.
Serve the short ribs over a bed of cheddar grits and spoon the sauce atop. Garnish with green onion.
