Corn Muffin Pulled BBQ Short Ribs

Corn Muffin Pulled BBQ Short Ribs and Cranberry Sauce
Short Ribs:
6 Bone-In Short Ribs
Kosher Salt
Olive Oil
1 Large Onion, cut into 1/2 inch pieces
2 Ribs Celery, cut into 1/2 inch pieces
2 Carrots. peeled. cut into 1/2 inch pieces
2 Cloves Garlic, smashed
1 1/2 Cups Tomato Paste
2-3 Cups Red Wine
2 Bay Leaves

Muffins:
1 Cup Cornmeal
1 Cup Flour
1/3 Cup Sugar
1/2 tsp. Salt
1 Egg
2 tsp. Baking Powder
1/4 C. Canola Oil
1 Cup Soy or Almond Milk, unsweetened

1 Can of Cranberry Sauce, smooth
Short Ribs:

Preheat oven to 275 degrees Fahrenheit.
Season each short rib with salt and coat a large pot of oil.  Bring to high heat and add the short ribs to the pan.  Brown on each side, 2-3 minutes per side. 
Remove short ribs and sauté onion, celery and carrots till lightly browned.  Add the garlic and sauté for another 30 seconds till fragrant.  Add in the tomato paste and stir for another 4-5 minutes.  Add wine and scrape the bottom of the pan.  Lower the heat and reduce the liquid till half remains.  Return short ribs to the pan and add 2 cups of water.  Add the bay leaves and cover.  Place in the oven for 3 hours.  Check it occasionally to add more water if needed.  For the last half hour remove lid.  Let cook and pull meat apart with two forks.  Add in liquid from the meat till wet, but not dripping.  Reserve.

Muffins:
Preheat oven to 400 degrees Fahrenheit. Grease mini muffin pan line with spray.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk.  Sir to combine and pour in muffin tin. 
Bake for 10 to 15 minutes, or until a toothpick inserted into a muffin comes out clean.

To assemble:  When cool, carefully cut out an indent in the middle of each muffin.  fill with about a teaspoon of short ribs and top with a small dollop of cranberry sauce.  Cover pan and place in a 300 degree oven for about 5-10 minutes before serving.  Serve warm.

Double Stuffed Mini Baked Potatoes with Beorows

2 Lbs. of Red Potatoes
2 Tbs. Earth Balance
4 Tbs. Almond Milk or Soy Milk, unsweetened
1 Package of JoBurg Boerows, cut on a bias
1 Container of Tofutti Sour Cream
2 Scallions, cut on a bias, green parts only

Preheat oven to 400 degree Fahrenheit.   
Put potatoes in a large pot, cover completely with water and 1/2 tsp salt. Bring to a boil. Boil until fork tender (about 8-10 minutes). Drain the potatoes and let cool.  Cut each potato in half crosswise.  Carefully use a small melon baller to scoop out the center of each potato. Be sure to leave about a 1/4-inch thick shell.
Place the scooped potato pulp in a pot and place on stove. Add the soy/almond milk and earth balance and stir till fully melted and incorporated. 
Line boerows on a parchment lined baking sheet and bake for 10 minutes until browned. 
Scoop mashed potatoes into each potato half, top with a piece of sausage, a dollop of Tofutti sour cream and sprinkle with scallions.  Serve warm.