BLACKENED NEW ORLEAN BRAISED SHORT RIBS

BLACKENED NEW ORLEANS BRAISED SHORT RIBS



3 to 4 lbs. Beef short ribs cut into serving-sized pieces
2 Tbsp., Creole seasoning
4 Tbsp. vegetable oil
2 large onions, coarsely chopped (about 2 cups)
3 large carrots, chopped (about 1-1/2 cups)
3 stalks celery, chopped (about 1-1/2 cups)
6 cloves garlic, minced
6 sprigs of fresh thyme leaves
1 can (about 6-oz.) tomato paste
1 bottle (12-fluid-oz.) dark beer
4 cups Swanson Beef Stock
1-3/4 cups Swanson Vegetable Broth


Season the ribs with Creole seasoning. Heat 2 Tbsp. oil in a 6-quart saucepot over medium-high heat. Add the ribs in two batches and cook until they’re well browned on all sides. Remove the ribs from the saucepot. Pour off any fat.

Reduce the heat to medium and add the remaining oil. Add the onion and carrots and cook until the vegetables are well browned, stirring occasionally. Add the celery, garlic and thyme and cook until the celery is tender.

Stir the tomato paste and beer in the saucepot. Cook and stir for 5 minutes, scraping up brown bits from the bottom of the saucepot. Stir in the beef broth and vegetable broth and heat to a boil. Return the ribs to the saucepot and reduce the heat to low.

Cover and cook for 2 hours or until the ribs are fork-tender. Remove the ribs from the saucepot and keep them warm.

Strain the cooking liquid and return it to the pot. Cook over medium-high heat for 20 minutes or until the cooking liquid is slightly thickened. Serve the ribs with the sauce.

Yield: 6 servings.