Doreen's Beef Short Ribs Jambalaya

6 servings Prep: 30 m Cook: 3 h Total: 3 h 30 m Intermediate
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Beef Short Ribs Jambalaya with tender, fall-off-the-bone beef ribs, rice, and the holy trinity may take a little extra cooking time but so worth the effort. Many like this dish spicy as some say spicy is always better, however without the extra hot spice this dish has it own wonderful and tasty flavor. I think this is my favorite Jambalaya. Although you never hear it being cooked a lot by Cajuns, I think it is a well deserved dish that should be remembered in Cajun world.

Ingredients

6 servings
  • 3 to 5 lbs beef short ribs
  • 1 lg onion chopped
  • 1 lg bell pepper green or yellow or one of each
  • 1/4 cup of chopped fresh garlic
  • 1 chopped jalapeno pepper
  • 1 cup of celery
  • 1 cup of cilantro or parsley
  • 1 cup of green onions
  • salt and pepper seasoning to your liking
  • 4 cups of cooked white jasmine rice
  • just enough oil to cover black iron pot
  • beef broth as needed

Step-by-Step Instructions

  1. Season meat well with your favorite seasoning.
  2. Or make your own with Maw-Maw’s Cajun Seasoning All-Purpose Spice Blend (5 tablespoon onion powder, 3 tablespoon garlic powder/granules, 2 tablespoons paprika, 1/2 tablespoon dry mustard, 1 teaspoon black pepper, 1 teaspoon dried thyme, 1/4 teaspoon celery seed; 1 teaspoon cayenne (more or less).
  3. Heat oil to hot in a black iron pot, add meat browning on all sides making a lot of drippings (gratau seasoning pockets) at bottom of the pot.
  4. Add the onions, bell peppers, celery, and jalapeno and continue browning adding a small amount of broth a little at a time as needed – you will hear a sizzling sound (roti) as you add the water.
  5. The longer you can go without adding water and without burning the meat will give your gravy a darker brown color.
  6. Continue adding broth as needed making more drippings (gratau - gradoux or graisse) and cook an additional hour. Add enough broth to cover meat and let cook until meat starts to tenderize another hour and a half or until the meat is falling off bone (about 2.5 hours total).
  7. Gravy should be thick and caramelized in color.
  8. Gravy Master or Kitchen Bouquet can be added for a deeper richer color.
  9. Add green onions and parsley or cilantro.
  10. Additional broth, if needed, may be added to smooth out the gravy and to have enough gravy for the rice to absorb.
  11. Make sure at this point the seasoning is exactly as you want it to be.
  12. Fold in the cooked rice. Let it set awhile before serving.
  13. The next day is even better because the gravy is absorbed into the rice completely.
  14. This dish goes well with a good corn maque choux, green salad and beer bread.

Common Problems and Solutions

Q: Why is my gravy not getting dark enough?

A: The key is patience and high heat. Brown the meat thoroughly on all sides without adding liquid too soon. The longer you wait between adding small amounts of broth, the more the fond (drippings) will develop at the bottom of the pot, creating that deep caramelized color. Don't rush this step – it can take 30-45 minutes of browning.

Q: How do I know when the short ribs are done?

A: The meat should be falling off the bone tender, which typically takes 2.5-3 hours of cooking after the initial browning. You'll know it's ready when you can easily pull the meat apart with a fork. If it's still tough, keep cooking and add more broth as needed.

Q: Can I make this ahead of time?

A: Absolutely! As the recipe notes, this is even better the next day after the rice has fully absorbed all the gravy flavors. Just reheat gently on the stovetop, adding a bit of broth if it's too thick.

Tips and Techniques

Use a heavy cast iron pot or Dutch oven for even heat distribution and better browning. Don’t skip the step of making drippings (gratau) – this is where all the deep, rich flavor comes from. When you add small amounts of broth and hear that sizzling sound (roti), you’re deglazing all those caramelized bits that create the signature dark gravy.

Ingredient Substitutions

  • beef short ribs: chuck roast cut into chunks
  • jasmine rice: long grain white rice or parboiled rice
  • fresh garlic: 2-3 tablespoons garlic powder
  • cilantro: all parsley

Equipment Needed

  • heavy cast iron pot or Dutch oven (essential for even browning and heat retention)
  • wooden spoon for scraping up drippings
  • large pot for cooking rice separately

Historical Context

While jambalaya is usually made with pork, chicken, sausage, or seafood, beef short rib jambalaya represents Cajun resourcefulness – using whatever meat was available to create a hearty one-pot meal. The technique of building gratau and using the roti method are classic Cajun cooking practices passed down through generations.