CAJUN BEEF SHORT RIBS |
|
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. Reduce heat to medium and 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 300 degree oven for 3 hours. Let cool. Refrigerate overnight. The next day, return the pan to a 300 degree alto shaam for another 3 hours.
Remove the short ribs from the dutch oven and place on a plate. 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. Spoon off any excess fat. Nestle the short ribs in the sauce, cover and refrigerate overnight.
Remove the short ribs from the refrigerator and allow to come to room temperature for one hour. Return to a 300 degree oven and re-heat them for 30 minutes or until heated through.
Serve the short ribs over a bed of cheddar grits and spoon the sauce atop. Garnish with green onions or chives.
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. Reduce heat to medium and 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 300 degree oven for 3 hours. Let cool. Refrigerate overnight. The next day, return the pan to a 300 degree alto shaam for another 3 hours.
Remove the short ribs from the dutch oven and place on a plate. 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. Spoon off any excess fat. Nestle the short ribs in the sauce, cover and refrigerate overnight.
Remove the short ribs from the refrigerator and allow to come to room temperature for one hour. Return to a 300 degree oven and re-heat them for 30 minutes or until heated through.
Serve the short ribs over a bed of cheddar grits and spoon the sauce atop. Garnish with green onions or chives.
