Short Ribs with Dumplings
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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Evelyn was one of my closest Aunt's. I misplaced my recipe
The meat was delicious and very tender. I made my own dumplings however.
This is absolutely declicious! We like spicy so I doubled the amount of red pepper flakes. It's snowing outside so this is perfect. Thanks for sharing!! I will definitely be making this again soon.
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!
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!!
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.
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.
This is one of my favorites!
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