Beef Short Ribs And Parsley Dumplings
|Beef short ribs||2 1⁄2 Pound|
|Catsup||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Hot pepper sauce||1⁄8 Teaspoon|
|For parsley dumplings|
|Biscuit mix||1 Cup (16 tbs)|
|Dried parsley flakes||1 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs)|
1 Place ribs, fat-side-down in 10-inch glass ceramic skillet; set aside. Combine remaining ingredients, except dumpling ingredients, in 2-cup glass measure; pour over ribs. Cover with glass lid.
2 Microwave for 10 to 15 minutes on HIGH, or until sauce is hot. Turn ribs over; recover.
3 Microwave for 30 minutes on 5 (MEDIUM). Drop Parsley Dumplings by tablespoonfuls into hot liquid; recover, and continue cooking for 10 to 12 minutes on 5 (MEDIUM), or until dumplings are no longer doughy. Parsley Dumplings: Combine biscuit mix and parsley flakes in medium mixing bowl; stir in milk. 4 to 6 Servings