Short Ribs with Dumplings
TOTAL TIME: Prep: 40 min. Cook: 1-3/4 hours
YIELD: 6-8 servings.
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
Ingredients
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3 pounds boneless beef short ribs
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2 tablespoons canola oil
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1 medium onion, cut into wedges
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1 garlic clove, minced
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1 can (28 ounces) diced tomatoes, undrained
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1 cup beef broth, divided
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2 tablespoons soy sauce
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1 tablespoon sugar
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon crushed red pepper flakes
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1/8 teaspoon ground nutmeg
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2 to 3 tablespoons cornstarch
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CORNMEAL DUMPLINGS:
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3/4 cup water
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1/2 cup cornmeal
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1/2 teaspoon salt
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1 egg, beaten
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1/2 cup all-purpose flour
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1 teaspoon baking powder
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Dash pepper
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1 can (7 ounces) whole kernel corn, drained
Directions
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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.
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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.
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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.
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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.
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