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Short Ribs With Dumplings Recipe
|Boneless beef short ribs||3 Pound|
|Cooking oil||2 Tablespoon|
|Onion||1 Medium, cut into wedges|
|Garlic||1 Clove (5 gm), minced|
|Canned diced tomatoes||28 Ounce, undrained (1 Can)|
|Beef broth||1 Cup (16 tbs) (Divided)|
|Soy sauce||2 Tablespoon|
|Red pepper flakes||1⁄4 Teaspoon, crushed|
|Ground nutmeg||1⁄8 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Canned whole kernel corn||7 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 6189 Calories from Fat 4271
% Daily Value*
Total Fat 476 g731.6%
Saturated Fat 199.2 g995.9%
Trans Fat 0 g
Cholesterol 1051.5 mg
Sodium 5739.2 mg239.1%
Total Carbohydrates 252 g84.2%
Dietary Fiber 32 g128.1%
Sugars 36.6 g
Protein 235 g470%
Vitamin A 117% Vitamin C 151.2%
Calcium 75.8% Iron 106.3%
*Based on a 2000 Calorie diet
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 the beef mixture.
Bring to a boil, stirring constantly.
For dumplings, combine 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.
Drop by rounded tablespoon-fuls into simmering stew.
Cover and simmer for 10-12 minutes (do not lift lid) or until dumplings test done.