Cajun Week Day 5!
Day 5 people, and yes I am still cooking, and eating of course. But today I have been given a cooking break by none other than my Baby Girl. Yes, she’s 14 but she will always be my Baby Girl. Baby Girl wanted to cook something for Cajun Week and I told her OK, but it’s going to be a meat dish. I decided the meat would be Cajun Short Ribs.
Now, as I have told you in the past about Baby Girl’s part time vegan ways, remember the Gouda Veggie Melt…Yes, that’s her. I must say Baby Girl is still eating 90% vegan which is excellent when your mother is the Creole Contessa.
Baby Girl agreed to cook the Short Ribs and I must say she did a wonderful job….And no I am not just saying that because she’s my daughter people…
Now, let’s see what the wonderful cooks at Feed Your Soul Too just finished cooking…Creole Salmon Burgers.
Cajun Short Ribs: Cajun Week Day 5
Prep Time: 10 minutes
Cook Time: 3-4 hours
Servings: 4 short ribs
4 short ribs, grass fed if possible
3 c. chicken broth, more if needed
1 can hot tomato sauce
2 stalks celery, chopped
1 bell pepper, diced
2 shallots, sliced
3 cloves garlic, minced
1/2 jalapeno pepper, seeded, diced
1 tbsp. creole seasoning
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. oregano
1/2 tbsp. black pepper
1 c. flour
extra virgin olive oil
hot rice to serve
Preheat oven to 375 degrees.
Mix seasoning blend and set aside. In a small bowl add flour and 1 tablespoons of seasoning blend, mix well. Rinse and pat dry short ribs. Place ribs on a flat service and pour about 3 tablespoons of olive oil over ribs, rub well over both sides. Sprinkle remaining spice rub over the short ribs and rub in well.
Heat a large pot over medium heat and add 3 tablespoons of olive oil. Take short ribs and coat in the flour mixture, tap off excess flour. Place short ribs in pan and brown all sides, about 3-4 minutes per side. Remove short ribs from pan and set aside.
Add about 3 more tablespoons of olive oil to pan and add all the vegetables except garlic. Saute vegetables for about 5 minutes, add garlic and cook 1 minute more. Add chicken broth and hot tomato sauce to pan, add the short ribs back to the pan and place in the oven, covered. Cook short ribs for 3-4 hours, until fork tender, adding more broth if needed. Serve over hot rice.