Short Ribs With Dumplings Recipes

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SHORT RIBS WITH DUMPLINGS



Short Ribs with Dumplings image

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

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6-8 servings.

Number Of Ingredients 22

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

Steps:

  • 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. , 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.

Nutrition Facts :

BRAISED SHORT RIB DUMPLINGS



Braised Short Rib Dumplings image

Provided by Alex Witchel

Time 1h

Yield About 30 dumplings

Number Of Ingredients 14

4 to 6 cups meat from braised short ribs (see recipe)
1 tablespoon vegetable oil, more as needed
2 teaspoons freshly grated ginger
3 cloves garlic, minced
2 large shallots, minced
7 scallions, thinly sliced
2 tablespoons finely chopped flat-leaf parsley
1/4 cup shredded daikon radish
2 tablespoons yuzu juice
3 tablespoons soy sauce
3 tablespoons sesame oil
Salt
freshly ground black pepper
About 30 3-inch round dumpling wrappers from one 12- to 14-ounce package

Steps:

  • Shred short rib meat into a large mixing bowl, discarding any bones or cartilage. Place a small skillet over medium heat, and add 1 tablespoon vegetable oil. Add ginger, garlic and shallots, and sauté until translucent, about 2 minutes. Add to bowl of shredded meat. Add scallions, parsley, daikon, yuzu juice, soy sauce, sesame oil, and salt and pepper to taste.
  • Place a dumpling wrapper on a work surface and spoon one packed tablespoon of filling in the center, in an oblong shape. Lightly brush edges of wrapper with water, fold in half over meat and press closed, to form a half-moon shape. Stand on end to flatten the bottom. Repeat until all wrappers are used. (Leftover meat can be frozen.)
  • Line a large bamboo steamer or other flat-bottomed steamer with a parchment paper round. Place over a pot filled with enough water to reach just below the bottom of the basket. Place dumplings inside basket spacing about 1 inch apart; the dumplings will need to be steamed in batches. Bring water to a boil. Cover and steam until heated through, 8 to 10 minutes. Replenish water as necessary. Once all dumplings are steamed, set aside.
  • Place a large nonstick or well-seasoned skillet over medium heat, and add 1 to 2 tablespoons vegetable oil. Add dumplings, standing them on their flattened bottoms. Allow them to sear until crisp on the bottom (do not turn or sear sides), 1 to 2 minutes. Transfer to a platter.

Nutrition Facts : @context http, Calories 954, UnsaturatedFat 43 grams, Carbohydrate 7 grams, Fat 87 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 37 grams, Sodium 597 milligrams, Sugar 1 gram, TransFat 0 grams

SIMPLE BEEF SHORT RIBS



Simple Beef Short Ribs image

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.

Provided by CooperCook

Categories     Main Dish Recipes     Rib Recipes

Time 2h30m

Yield 4

Number Of Ingredients 10

1 pound beef short ribs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock

Steps:

  • Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
  • Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g

SHORT RIBS WITH DUMPLINGS



Short Ribs With Dumplings image

A hearty, meaty, beefy stew with cornmeal dumplings simmering in a flavorful tomato beef sauce - kind of Tex Mex. I had never made short ribs before I tried this recipe, but was glad I did when I tasted the results.

Provided by Laura O.

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

3 lbs boneless beef short ribs
2 tablespoons cooking oil
1 medium onion, cut into wedges
1 garlic clove, minced
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 (optional)
1/8 teaspoon ground nutmeg
2 -3 tablespoons cornstarch
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
1 dash pepper
7 ounces whole kernel corn, drained

Steps:

  • Cut ribs into 1-inch pieces.
  • In a Dutch oven, 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; stir into beef mixture.
  • Bring to a boil; stirring constantly.
  • 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.
  • 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 dumplings test done.

Nutrition Facts : Calories 1065.2, Fat 88.3, SaturatedFat 36.7, Cholesterol 203.4, Sodium 1022.4, Carbohydrate 29.2, Fiber 2.1, Sugar 3.9, Protein 37.4

RIBS, SAUERKRAUT AND DUMPLINGS



Ribs, Sauerkraut and Dumplings image

My grandmother gave me this recipe 40 years ago. It was a favorite at all our family gatherings and church socials. Today my children are grown and off on their own, but whenever they come home to visit, they still ask me to prepare this memorable family dinner!

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 12

3 pounds pork spareribs or country-style pork ribs, cut into serving-size pieces
1 can (27 ounces) sauerkraut, undrained
3/4 cup water
1 teaspoon brown sugar
1/2 teaspoon caraway seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 cup 2% milk
Chopped fresh parsley, optional
Paprika, optional

Steps:

  • Place ribs in a 3-qt. baking dish. In a bowl, combine sauerkraut, water, brown sugar and caraway seeds; spoon over ribs. Cover and bake at 350° for 1-1/2 hours. In a small bowl, combine flour, baking powder and salt. Beat egg and milk; add to the dry ingredients and stir with a fork just until combined. Drop by tablespoonfuls onto hot sauerkraut mixture. Cover and return to the oven for 20 minutes. If desired, garnish with parsley and paprika.

Nutrition Facts : Calories 639 calories, Fat 35g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 1249mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 5g fiber), Protein 39g protein.

SHORT RIBS WITH DUMPLINGS



Short Ribs With Dumplings image

Number Of Ingredients 9

3 to 4 pounds elk, moose or beef short ribs (cut boneless plate or brisket in 2-inch chunks)
2 to 3 onions, cut in wedges
6 to 8 carrots, scrubbed and cut in 1-inch chunks
2 to 3 Idaho potatoes, cut in quarters
4 to 5 bay leaves
3 to 4 cloves garlic, sliced thin
2 to 3 cups water, beef stock or beer
olive oil
salt, pepper and/or any other seasonings you wish

Steps:

  • This works best in a deep 12-inch or 14-inch Dutch Oven which gives your dumplings room to fluff up. Season the meat to taste while you saute the garlic. Add the meat and fry for 5 -10 minutes, stirring several times. Put in about half the onion wedges and bay leaves when you pour the cooking liquid in. Set the Dutch Oven in your firepan over 12 - 14 briquets and let simmer for a couple of hours. Since you're using a fairly tough cut of meat, the longer you cook it, the easier it will be on the older folks' dentures. Add the remaining onions, vegetables, more liquid if needed, and cook for 20 minutes while you mix your dumplings. Spoon the dumplings in with a large kitchen spoon, cover and let simmer for another 20 minutes. (The horseradish dumplings go great with this. See Cee Dub's Basic Biscuits Plus Variations: Beef or Venison Dumplings in the Meats chapter.)A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp

Nutrition Facts : Nutritional Facts Serves

BRAISED RIBS OF BEEF WITH HORSERADISH DUMPLINGS



Braised Ribs of Beef With Horseradish Dumplings image

Provided by Bryan Miller

Categories     dinner, main course

Time 4h15m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons canola oil
6 pounds of short ribs, separated
Salt and freshly ground pepper
2 medium carrots, peeled and cut into small cubes
5 medium white turnips, peeled and cut into small cubes
1 large Spanish onion, peeled and chopped
4 shallots, peeled and sliced
10 ounces dry red wine
1 12-ounce bottle dark beer
2 cups chicken stock
1/3 cup carrots, peeled and cut into one-inch pieces
1/3 cup parsnips, peeled and cut into one-inch pieces
1/3 cup turnips, peeled and cut into one-inch pieces
2 cups kale, escarole, spinach or swiss chard (or a combination) coarsely shredded

Steps:

  • Preheat oven to 250 degrees.
  • Heat oil in a 12-inch saucepot over medium-high setting. Season ribs and brown on both sides, about 10 minutes. Remove meat from pan, and set aside. Pour excess fat from pan, and add carrots, turnips, onion and shallots. Cook, stirring occasionally, until vegetables brown, about 15 minutes.
  • Add red wine; stir and reduce by half, about 15 minutes. Add beer and place ribs back in pan. Cover with chicken stock. Cover, and place in a 250-degree oven for three to four hours, or until meat can be shredded with a fork.
  • While meat is cooking, make dumplings (see recipe). Before serving, boil one quart of salted water. Cook carrots, parsnips and turnips about 15 minutes. At the same time, in another deep pan, braise kale (or vegetable of choice) in lightly salted water, about 5 minutes. When the root vegetables are done, add them to pot holding winter greens, and cook another minute.
  • When meat is cooked, remove it from the pan, and set aside. Strain the braising broth through a fine sieve, and discard vegetables. Set aside.
  • To serve, place braised ribs and reserved meat juices in a large saucepan with dumplings. Warm over medium heat. When warm, place on warmed serving plates, and surround with well-drained winter greens and root vegetables.

SHORT RIBS WITH DUMPLINGS



Short Ribs With Dumplings image

Number Of Ingredients 9

3 to 4 pounds elk, moose or beef short ribs (cut boneless plate or brisket in 2-inch chunks)
2 to 3 onions, cut in wedges
6 to 8 carrots, scrubbed and cut in 1-inch chunks
2 to 3 Idaho potatoes, cut in quarters
4 to 5 bay leaves
3 to 4 cloves garlic, sliced thin
2 to 3 cups water, beef stock or beer
olive oil
salt, pepper and/or any other seasonings you wish

Steps:

  • This works best in a deep 12-inch or 14-inch Dutch Oven which gives your dumplings room to fluff up. Season the meat to taste while you saute the garlic. Add the meat and fry for 5 -10 minutes, stirring several times. Put in about half the onion wedges and bay leaves when you pour the cooking liquid in. Set the Dutch Oven in your firepan over 12 - 14 briquets and let simmer for a couple of hours. Since you're using a fairly tough cut of meat, the longer you cook it, the easier it will be on the older folks' dentures. Add the remaining onions, vegetables, more liquid if needed, and cook for 20 minutes while you mix your dumplings. Spoon the dumplings in with a large kitchen spoon, cover and let simmer for another 20 minutes. (The horseradish dumplings go great with this. See Cee Dub's Basic Biscuits Plus Variations: Beef or Venison Dumplings in the Meats chapter.)A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp

Nutrition Facts : Nutritional Facts Serves

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