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Short Ribs with Dumplings Recipe

Short Ribs with Dumplings Recipe photo by Taste of Home

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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: 1-3/4 hours

Yield: 6-8 Servings

40 105 145

Ingredients

3 pounds 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 over medium heat, brown ribs on all sides in oil. 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 a small amount into egg; return all to pan, stirring constantly. Combine flour, baking powder and pepper; stir into cornmeal mixture. Stir in corn.
Drop by rounded tablespoonfuls into simmering stew. Cover and simmer for 10-12 minutes (do not lift lid) or until a toothpick inserted in a dumpling 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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Short Ribs with Dumplings

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Reviewed on Feb. 23, 2013 by MarilynSRV

This is one of our absolute family winter favorites. I've been making it since it was first printed in TOH back in 1998. The recipe is great as-is. That's an odd compliment from me because I usually customize everything. Over the years, the only change I've ever made is to increase the amount of sauce by 1/2 and double the dumpling recipe --- just because my family loves the dumplings. Serve with a nice salad -- perfect winter dinner!

Reviewed on Oct. 27, 2012 by angelbg

I made this about 15 years ago from the 1st Taste of Home mag I had bought. It was amazing! With the weather turning cold I want something comforting! This was it! Try it you will be glad you did!!

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!