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Short Ribs with Dumplings Recipe

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I've heard that these tender ribs and cornmeal dumplings were typical chuck-wagon fare for cowboys on the trail. I like making them for me and my husband, Bud, on cold rainy days. Our house smells so inviting when these ribs are simmering on the stove. -Evelyn Hynd, Gravette, Arkansas

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Short Ribs with Dumplings Recipe

Prep: 40 min. Cook: 1 hour 40 min.

Yield: 6-8 Servings

40 100 140

Ingredients

3 pound boneless beef short ribs
2 tablespoons canola oil
1 medium onion, cut into wedges
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 cup beef broth, divided
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
2 to 3 tablespoons cornstarch
CORNMEAL DUMPLINGS:
3/4 cup water
1/2 cup cornmeal
1/2 teaspoon salt
1 egg, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
Dash pepper
1 can (7 ounces) whole kernel corn, drained

Directions

Cut ribs into 1-in. pieces. In a Dutch oven, brown ribs on all sides in oil over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally. Stir in tomatoes, 1/2 cup broth, soy sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
Combine cornstarch and remaining broth until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
For dumplings, combine the water, cornmeal and salt in a saucepan; bring to a boil. Cook and stir for 1-2 minutes or until thickened; remove from the heat. Stir in a small amount into egg; return all to pan, stirring constantly. Combine flour, baking powder and pepper; stir into cornmeal mixture. Add corn.
Drop by rounded tablespoonfuls into simmering stew. Cover and simmer for 10-12 minutes (do not lift lid) or until a toothpick comes out clean. Yield: 6-8 servings.

Originally published as Short Ribs with Dumplings in Taste of Home August/September 1996, p27

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Short Ribs with Dumplings (3)

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Short Ribs with Dumplings

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Reviewed on Jan. 25, 2012 by jmkasprak

We found this dish to be very interesting. We liked the flavor of the "stew," and while I wasn't wild over the cornmeal dumplings, they worked very well with the thickened sauce.

Reviewed on Jan. 14, 2011 by ktmfamily

Not a quick meal to prepare-but well worth the effort. I usually fix a double batch, cooking in two separate pots so that there is surface area for plenty of dumplings. The aroma during cooking gives a warm, comforting atmosphere that whets our appetite for the hearty, delicious meal to follow.

Reviewed on Jan. 03, 2011 by jsrsajbe

This is one of my favorites!