Braised Short Ribs With Dumplings Recipe
Get ready to be stupefied by the irresistible and addictive taste of this braised short ribs with dumplings recipe. There is no bigger sin than reading this recipe of braised short ribs with dumplings and not trying it out.
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.
