Braised Short Ribs With Dumplings Recipe
Ingredients
3 pounds short ribs, cut in serving-size pieces
2 tablespoons shortening
1 can (10 1/2 ounces) condensed cream of celery soup
1 can (10 1/2 ounces) condensed onion soup
1 can (16 ounces) tomatoes, cut-up
1/2 cup water
2 tablespoons Worcestershire
2 large cloves garlic, minced
1 medium bay leaf
1 pound carrots, cut in 2-inch pieces (about 2 cups)
1 1/2 cups biscuit mix
1 teaspoon ground savory
1/2 cup milk
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.
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