Comfort Food Sundays…Whip a Sinfully Sumptuous Dinner for Your Baller Short Ribs & Twice Baked Potato

Hey Ladies,

It has been a while since I posted a recipe but I am back in the kitchen and this meal is a sure fire hit! This is comfort food a keep your man in the house, give him the “itis” meal. I hope you & your man enjoy as much as we do!

Peace & Love,

Siren

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Braise Shirt Ribs in the Slow Cooker

Ingredients:

2 tablespoons Olive oil

3 1/2 pounds Beef short ribs

Salt and fresh ground black pepper

4 medium Potatoes

1 cup Baby carrots

2 Stalks Celery

1 large Onion 1 can tomato sauce

1/2 cup Beef Stock

1/2 cup red wine

Fresh thyme

3 bay leaves

1 tablespoon Paprika

1 teaspoon Chili powder

1/2 teaspoon oregano

1/2 teaspoon Garlic powder

1 teaspoon Worcestershire Sauce

1 teaspoon Salt

Optional Thickener

1 tablespoon Cornstarch

1/4 cup Water

Preparation:

Season Short Ribs with Salt & Pepper. Heat olive oil in a 12-inch skillet (I prefer Cast Iron gives you the best color)over medium-high heat until hot. Add
ribs to skillet. Cook ribsuntil well browned on all sides(2-4 mins each side),
turning occasionally.

Meanwhile, place potatoes and carrots in a 5- to 6-quart slow-cooker
pot; top with the onion wedges. Transfer ribs to slow cooker on top of
vegetables.

Meanwhile, place potatoes and carrots in a 5- to 6-quart slow-cooker
pot; top with the onion wedges & celery. Transfer ribs to slow cooker on top of
vegetables.

Deglaze skillet with red wine and pour drippings and wine into crockpot.

In a small bowl, combine remaining ingredients & spices & pour
mixture over ribs in slow cooker.

Cook On Hi Setting for 3-4 hours or low setting for 6-8 hours

With tongs, transfer ribs to deep platter; discard bones if you like.Skim fat from sauce in slow cooker and discard fat.

If a thickened gravy is desired, transfer the juices to a saucepan, skim off fat and simmer for 5 minutes. Combine the cornstarch with 1/4 cup
water, stirring until the mixture is smooth. Pour into the simmering
juices and cook, stirring, until thickened, about 1-2 minutes.


Twice Baked Potato Recipe

Ingredients:

4 Large Baking Potatoes

Extra Virgin Olive Oil, to coat potatoes

4 slices bacon (Optional)

1 pound large shrimp, peeled and deveined, tails removed

1 1/2 teaspoons Cajun seasoning

Salt

4 green onions, (chopped, reserve some of the ends for garnish)

1 cup grated Cheddar (I use a combo of white & yelow sharp)

6 tablespoons butter, softened

1/3 cup sour cream

3/4 teaspoon freshly ground black pepper

Preparation:

Preheat the oven to 450 degrees F.

Rub the potatoes with Olive Oil and put them directly on the rack. Bake the potatoes until tender, about 1 hour.

While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp, about 7 minutes. Transfer the slices to a paper towel-lined plate to drain, then crumble. Pour off all but 3
tablespoons of bacon grease from the skillet. (if not using bacon just add 2 tbsp EVOO & 1 tbsp butter)

Cut the shrimp into thirds. Reheat the bacon grease over medium-high heat. Add the shrimp, Cajun seasoning, and a pinch of salt.

Cook until the shrimp are opaque, stirring constantly, 2 to 3 minutes.(DO NOT OVERCOOK they are going back in the oven)

When the potatoes are done, let them cool slightly (leave the oven on)

Slice off the top third of each potato and carefully scoop out the flesh into a bowl.

Scoop out the potato from the top third, and add that to the bowl.

Leave about 1/4-inch border of potato inside the skin.

Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, and black pepper.

Stuff the potato skins with the filling, mounding any extra on top.

Divide the shrimp on top of the potatoes and sprinkle with the crumbled bacon& some extra cheese

Return the potatoes to the oven on the baking sheet and bake them until heated through, about 15 minutes. Remove the potatoes from the oven, sprinkle with the reserved chopped green onions and serve.

About Siren

I'm a trini girl living in New York.

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