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Braised Short Ribs With Dumplings

chef.jackson's picture
Ingredients
  Short ribs 3 Pound, cut in serving -size pieces
  Shortening 2 Tablespoon
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Condensed onion soup 10 1⁄2 Ounce (1 Can)
  Canned chopped tomatoes 16 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Worcestershire sauce 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1 Medium
  Carrots 1 Pound, cut into 2-inch pieces which should fill 2 cups
  Biscuit mix 1 1⁄2 Cup (24 tbs)
  Ground savory 1 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Trim fats off the rib.

MAKING
2. Take a Dutch oven, add ribs to it and brown them in a shortening. Drain off the fat from oven.
3. Add tomatoes, soups, water, garlic, Worcestershire, and bay leaves.
4. Cover and simmer for about 105 minutes by stirring at occasional intervals.
5. Blend in carrots, cover and cook for another 60 minutes.
6. Drain off the fat from the surface.
7. Take a bowl, add savory and biscuit mix, and blend in milk.
8. Add 8 spoons of milk mixture into boiling stew and continue cooking for another 10 minutes.
9. Cover the oven and cook for another 10 minutes.

SERVING
10. Serve the short ribs with tjhe dumplings.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
185 Minutes
Ready In: 
205 Minutes
Servings: 
4

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