Blackened New Orleans Braised Short Ri..

Cooking Instructions

1. Rub both sides of the ribs thoroughly with the Creole seasoning. Heat 2 tablespoons of the oil in a 6-quart saucepot over medium-high heat. Add the ribs in 2 batches and cook until they’re well browned on all sides. Remove the ribs. Discard any drippings and wipe the pot dry.

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

3. Add the tomato paste and heat through. Add the beer. Cook about 4 minutes until the alcohol has cooked out, stirring to loosen the browned bits. Add the broths and heat to a boil. Return the ribs to the pot and reduce the heat to low.

4. Cover and cook for 2 hours, spooning off any fat, until the ribs are fork-tender. Remove the ribs and keep warm.

5. Strain the broth mixture and return to the pot. Cook over medium-high heat for 20 minutes or until the liquid is reduced. Serve the ribs with the sauce.