Short Ribs With Dumplings

“A hearty, meaty, beefy stew with cornmeal dumplings simmering in a flavorful tomato beef sauce - kind of Tex Mex. I had never made short ribs before I tried this recipe, but was glad I did when I tasted the results.”
2hrs 30mins

Ingredients Nutrition


  1. Cut ribs into 1-inch pieces.
  2. In a Dutch oven, brown ribs on all sides in oil.
  3. Add onion and garlic; cook until onion is tender, stirring occasionally.
  4. Stir in tomatoes, 1/2 cup broth, soy sauce, and seasonings; bring to a boil.
  5. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
  6. Combine cornstarch and remaining broth; stir into beef mixture.
  7. Bring to a boil; stirring constantly.
  8. For dumplings, combine the water, cornmeal, and salt in a saucepan; bring to a boil.
  9. Cook and stir for 1-2 minutes or until thickened; remove from the heat.
  10. Stir a small amount into egg; return all to pan.
  11. Combine flour, baking powder, and pepper; stir into cornmeal mixture.
  12. Add corn.
  13. Drop by rounded tablespoonfuls into simmering stew.
  14. Cover and simmer for 10-12 minutes (do not lift lid) or until dumplings test done.

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