Ragincajun3000’s Blackened Braised Short Ribs

This recipe for Blackened Braised Short Ribs was sent to us by Gamesviller Ragincajun3000 from Las Vegas, NV.

Serves six people.

Ingredients:

• 6 each 18-ounce beef short ribs
• 3 tablespoons Creole seasoning blend
• 4 tablespoons vegetable oil
• 2.5 cups onions (diced)
• 1.5 cups celery (diced)
• 1.5 cups carrots (diced)
• 3 tablespoons garlic
• 1 cup tomato paste
• 2 bottles dark Louisiana beer
• 8 14-ounce cans beef broth
• 2 14-ounce cans vegetable broth
• 6 sprigs fresh thyme

Directions:

1. Heat a large shallow stew pot over high heat.
2. Rub short ribs thoroughly with Creole seasoning.
3. Add two tablespoons of vegetable oil to hot pot and sear the short ribs until the spices are blackened on all sides.
4. Remove short ribs from pot and dump out any used oil and burnt spices.
5. Add remaining vegetable oil, onions and carrots. Stir occasionally. Allow vegetables to caramelize.
6. Once vegetables are caramelized, add celery, garlic, and thyme and sauté until celery is tender.
7. Reduce heat to medium and add tomato paste. Cook for two minutes and deglaze with beer.
8. Cook for approximately four minutes until alcohol has cooked out. Add broths. Stir well.
9. Submerge blackened short ribs in seasoned broth.
10. Simmer slowly for 2 – 2.5 hours, skimming off excess fat, until short ribs are fork tender.
11. Gently remove and serve with truffled buttermilk whipped Yukon gold potatoes, young root vegetables and reduced braising jus.

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