Short Ribs Jambalaya

• 2 lbs boneless beef short ribs
• 4 teaspoons Emeril's Original Essence (I used Emeril Lagasse's Essence Emeril Lagasse's Essence)
• 1/2 teaspoon black pepper, fresh ground
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 3 large garlic cloves, minced
• 2 (14 1/2 ounce) cans diced tomatoes
• 3 cups beef stock, divided
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 1/2 cups long grain brown rice
• 8 green onions, thinly sliced
• 1/4 cup fresh parsley, chopped

1. Heat oven to 350 degrees.
2. Cut ribs into 2-inch pieces. In a small bowl mix together the Creole seasoning and black pepper. Sprinkle over the meat and gently rub inches.
3. Over medium-high heat, heat oil in heavy Dutch oven and add ribs in small batches; cooking 3 to 4 minutes or until browned, turning once. Remove and place on plate.
4. Reduce heat to medium, add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally.
5. Return ribs and any accumulated juices to pot; add tomatoes, 2 cups of the broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil.
6. Cover pot; place in oven and bake 1 hour or until meat is tender, stirring halfway through.
7. Remove from oven; return pot to stovetop. Uncover and stir in remaining stock; bring to a boil over medium-high heat. Stir in rice, green onions and parsley; cover and return to oven.
8. Bake for 60 minutes or until rice is tender and liquid is absorbed. Allow to stand covered for 5 minutes before serving.

black pepper, olive oil, yellow onion, green bell pepper, garlic, tomatoes, beef stock, bay leaves, thyme, long grain brown rice, green onions, fresh parsley

Taken from www.food.com/recipe/short-ribs-jambalaya-157857 (may not work)