Description
This dish only gets better as time goes on, so if you’re having a party and don’t feel like being in the kitchen go ahead and prepare this the day before and then plop it in a crock pot to warm up.
Ingredients
Scale
- 2.5lbs (1.13Kg) short ribs
- 2TB Cajun seasoning
- 4TB vegetable oil
- 1 large yellow onions, coarsely chopped
- 2 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 4 garlic cloves, minced
- 3 sprigs fresh thyme
- 1/2 tsp cayenne pepper
- 1 can (6oz/170g) tomato paste
- 1TB Worcestershire sauce
- 12oz (375ml) beer
- 3 cups (710ml) beef stock
- A few dashes of Tabasco sauce
Instructions
- Pat the short ribs dry. Season generously with the Cajun seasoning.
- Heat 2TB of the oil over medium heat in a heavy pot–either a large saucepan or dutch oven–with a lid. Once the oil is hot, brown the ribs on all sides. Remove the ribs from the pot and set aside, removing any fat from the pot.
- Heat up the remaining 2TB of oil in the same pot. Brown the carrots and the onions, stirring occasionally. When finished, add the celery, garlic, and thyme sprigs. Cook until the celery is tender.
- Sprinkle in the cayenne pepper and stir.
- Deglaze the pot with the beer, Worcestershire sauce, Tabasco sauce, and the tomato paste, trying to scrape off the brown bits from the sides and bottom of the pot.
- Return the ribs to the pot. Add the beef stock–it should at least come half-way up the ribs. Reduce the heat to low.
- Cover the pot and cook, over low heat, for 2 hours or until the ribs are fork-tender. Remove the ribs from the pot and keep warm.
- Strain the cooking liquid and put it back in the pot. Add the Tabasco sauce. Cook over medium-high heat for about 20 minutes or until the sauce has thickened. Serve the ribs over rice and with the sauce.
- Prep Time: 25 mins
- Cook Time: 2 hours