Short Ribs Jambalaya - cooking recipe

Ingredients

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

Preparation

Heat oven to 350 degrees.
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.
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.
Reduce heat to medium, add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally.
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.
Cover pot; place in oven and bake 1 hour or until meat is tender, stirring halfway through.
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.
Bake for 60 minutes or until rice is tender and liquid is absorbed. Allow to stand covered for 5 minutes before serving.