Braised Short Ribs With Dumplings Recipe
Ingredients
| 3 pounds short ribs, cut in serving-size pieces | ||
| Shortening | 2 Tablespoon | |
| Cream of celery | 1 Can (10oz), condensed | |
| Onion | 1 Can (10oz), condensed | |
| Tomatoes | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Worcestershire | 2 Tablespoon | |
| 2 large cloves garlic, minced | ||
| Bay leaf | 1 Medium | |
| Carrots | 1 pound, cut into pieces | |
| Biscuit mix | 1 1/2 Cup (16 tbs) | |
| Savory | 1 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
Directions
Trim excess fat from ribs.
In Dutch oven, brown ribs in shortening; pour off fat.
Stir in soups, tomatoes, water, Worcestershire, garlic, and bay.
Cover; cook over low heat 1 hour 45 minutes.
Stir now and then.
Add carrots.
Cover; cook 1 hour more.
Spoon fat off surface, if necessary.
Combine biscuit mix and savory; stir in milk.
Drop 8 spoonfuls onto boiling stew; cook 10 minutes.
Cover; cook 10 minutes more.
In Dutch oven, brown ribs in shortening; pour off fat.
Stir in soups, tomatoes, water, Worcestershire, garlic, and bay.
Cover; cook over low heat 1 hour 45 minutes.
Stir now and then.
Add carrots.
Cover; cook 1 hour more.
Spoon fat off surface, if necessary.
Combine biscuit mix and savory; stir in milk.
Drop 8 spoonfuls onto boiling stew; cook 10 minutes.
Cover; cook 10 minutes more.
Chef
