Braised Short Ribs With Dumplings Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Interest Group

Ingredients

 Short ribs3 Pound, cut in serving-size pieces
 Shortening2 Tablespoon
 Condensed cream of celery soup10 1⁄2 Ounce (1 Can)
 Condensed onion soup10 1⁄2 Ounce (1 Can)
 Canned tomatoes16 Ounce, cut up (1 Can)
 Water1⁄2 Cup (8 tbs)
 Worcestershire2 Tablespoon
 Garlic2 Clove (10 gm), minced
 Bay leaf1 Medium
 Carrots1 Pound, cut in 2-inch pieces (About 2 Cups)
 Biscuit mix1 1⁄2 Cup (24 tbs)
 Ground savory1 Teaspoon
 Milk1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 6908 Calories from Fat 4848

% Daily Value*

Total Fat 538 g828.4%

Saturated Fat 225.2 g1126.1%

Trans Fat 3.9 g

Cholesterol 1057.3 mg

Sodium 5635.7 mg234.8%

Total Carbohydrates 297 g99.2%

Dietary Fiber 36.2 g144.8%

Sugars 58.7 g

Protein 224 g447.6%

Vitamin A 1598.3% Vitamin C 135.8%

Calcium 148.5% Iron 232.1%

*Based on a 2000 Calorie diet

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.
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