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Short Ribs with Dumplings Recipe

Short Ribs with Dumplings Recipe

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
TOTAL TIME: Prep: 40 min. Cook: 1-3/4 hours YIELD:6-8 servings

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

  • 1. Cut ribs into 1-in. pieces. In a Dutch oven over medium heat, brown beef in oil on all sides. 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.
  • 2. Combine cornstarch and remaining broth until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 3. 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.
  • 4. 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.

Wine Pairings

Full-Bodied Red Wine

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