Short Rib Dirty Rice with Crab Claws

For the rice

Ingredients: 

12 small short ribs
Sazon packet
Hot Paprika,
Salt and pepper
1/2 onion, diced
1 jalepeno, diced
2 cloves of garlic, diced
~2 cups of beef stock
1 cup red wine
2 TBSP black bean paste
1 TBSP tomato paste
1 TBSP chipotle in adobo
~1/4 cup browning sauce
a few dashes of Worcestershire Sauce
2 TBSP bacon fat
1.5 cups of Basmati rice

Directions: 

1. Add bacon fat to a dutch oven. Season the short ribs with salt, pepper, paprika and sazon. 

2. Sear the short ribs about 2 min per side and remove to a plate. 

3. Add the onions and jalepeno to the pot and scrape up a bit of the pan. Add garlic and cook another minute. 

4. Add wine and about 1 cup of beef stock to deglaze. Bring to a simmer. 

5. Add bean paste, tomato paste, browning sauce, Worcestershire, and chipotles. Stir and bring to a simmer. 

6. Transfer to a slow cooker on high. Add the short ribs back in.  Add beef stock to cover and cook on high for 3 hours. 

7. Remove the meat and discard the bones. Chop up the meat and set aside. 

8. Back to the dutch oven - add 2 cups of the liquid from the crock pot and about 1/2 cup water. Add the chopped beef back to the pot as well. Bring to a simmer. Stir in the rice and then reduce heat to low, cover and cook for 15 minutes. Fluff with a fork

For the crab claws:

Ingredients: 

2 bags of crab claws
1 TBSP sweet smoked paprika
1 tsp old bay, plus more for the sauce
1 tsp pepper
1 tsp salt
1 tsp thyme
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
2 sticks of butter
1/4 cup Valentina hot sauce
2 TBSP Worcestershire
1/2 onion, chopped
4 cloves of garlic, minced

Directions: 

1.In a small saucepan, add butter and melt.

2. Add onion and garlic and saute until soft - about 5 minutes. 

3. Add some old bay seasoning, Valentina hot sauce and Worcestershire. Simmer for 5 minutes. At this point you can reserve the sauce until ready to put the claws in the oven. 

4. Combine the spices in a small bowl and mix. Dip each crab claw in the seasoning mixture and lay out on a tray. 

5. Preheat the oven to 425. Heat a large wide pan over medium heat. Pour most of the sauce in. Arrange the crab claws in a single layer and then drizzle the remainder of the sauce over the top.  Place in the oven for 10-12 minutes or until warmed through. 

Serve rice on the bottom and crab claws on top! 

Wine pairing: 

Mollydooker

Two Left Feet Red Blend

2021

McLaren Vale, Australia