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Braised Short Ribs With Dumplings

Gourmet.station's picture
Ingredients
  Short ribs 3 Pound, cut in serving-size pieces
  Shortening 2 Tablespoon
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Condensed onion soup 10 1⁄2 Ounce (1 Can)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Worcestershire 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1 Medium
  Carrots 1 Pound, cut in 2-inch pieces (About 2 Cups)
  Biscuit mix 1 1⁄2 Cup (24 tbs)
  Ground savory 1 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Braising
Interest: 
Everyday

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