Short Ribs With Dumplings Recipes

Steps:

• Cut ribs into 1-in. pieces. In a Dutch oven over medium heat, brown beef in oil on all sides. 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 until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , For dumplings, combine the 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, stirring constantly. Combine flour, baking powder and pepper; stir into cornmeal mixture. Stir in corn. , Drop by rounded tablespoonfuls into simmering stew. Cover and simmer for 10-12 minutes (do not lift lid) or until a toothpick inserted in a dumpling comes out clean.

Steps:

• Cut ribs into 1-inch pieces.
• 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 beef mixture.
• Bring to a boil; stirring constantly.
• For dumplings, combine the 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.
• Add corn.
• Drop by rounded tablespoonfuls into simmering stew.
• Cover and simmer for 10-12 minutes (do not lift lid) or until dumplings test done.

Steps:

• For the short ribs: Place an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Sprinkle the ribs all over with 1 teaspoon salt and 3/4 teaspoon pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. Add the ribs in batches and brown on all sides, 7 to 8 minutes. Remove the ribs and set aside. Add the garlic, onions and remaining salt and pepper and cook, stirring frequently, for 2 minutes. Add the wine and mustard and bring to a boil, scraping the brown bits stuck to the bottom of the pan with a wooden spoon. Return the ribs to the pot and pour over the beef broth. Cover and transfer to the oven until the meat is fork-tender and falls easily from the bone, 2 hours 30 minutes.
• For the glaze: Heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 2 minutes. Add the soy sauce, brown sugar and red pepper flakes and bring to a boil. Reduce the heat and cook until thickened slightly, 5 minutes. Cool to room temperature.
• For the corn puree: In a medium skillet, heat the oil over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 5 minutes. Remove from the heat and cool slightly. Transfer to a food processor with the corn and pulse until combined. Add the cream and process until smooth. Set aside.
• For assembling and cooking the dumplings: Pull the short rib meat from the bone and shred into a bowl. Lay the wonton wrappers out on a cutting board. Place 1 tablespoon of the corn puree on each wrapper and top with 1 tablespoon of the shredded short ribs. Moisten the edges of the wonton with water. Lift the corners of the wrapper and pinch them together. Continue with the remaining dumplings.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Place half of the dumplings flat-side down in the oil and fry until the bottoms are golden brown, 2 minutes. Add 1/4 cup water, cover the skillet and steam the dumplings until the wontons are cooked through, about 5 minutes. Transfer to a baking sheet and tent with aluminum foil to keep warm while you cook the rest of the dumplings. Transfer all the dumplings to a platter and serve with the soy chili glaze.

Steps:

• Place ribs in a non-reactive bowl.
• Mix all ingredients, except for flour and fat and pour over the ribs.
• Cover and refrigerate overnight to marinate.
• Next day remove ribs from marinade, reserving marinade. Drain well.
• Roll the ribs in the flour.
• Melt the fat and brown the ribs well on all sides.
• Drain, pour marinade over and simmer, covered, for 1 1/2 hours til tender.

Steps:

• In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
• Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

Steps:

• This works best in a deep 12-inch or 14-inch Dutch Oven which gives your dumplings room to fluff up. Season the meat to taste while you saute the garlic. Add the meat and fry for 5 -10 minutes, stirring several times. Put in about half the onion wedges and bay leaves when you pour the cooking liquid in. Set the Dutch Oven in your firepan over 12 - 14 briquets and let simmer for a couple of hours. Since you're using a fairly tough cut of meat, the longer you cook it, the easier it will be on the older folks' dentures. Add the remaining onions, vegetables, more liquid if needed, and cook for 20 minutes while you mix your dumplings. Spoon the dumplings in with a large kitchen spoon, cover and let simmer for another 20 minutes. (The horseradish dumplings go great with this. See Cee Dub's Basic Biscuits Plus Variations: Beef or Venison Dumplings in the Meats chapter.)A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp

Steps:

• Place ribs in a 3-qt. baking dish. In a bowl, combine sauerkraut, water, brown sugar and caraway seeds; spoon over ribs. Cover and bake at 350° for 1-1/2 hours. In a small bowl, combine flour, baking powder and salt. Beat egg and milk; add to the dry ingredients and stir with a fork just until combined. Drop by tablespoonfuls onto hot sauerkraut mixture. Cover and return to the oven for 20 minutes. If desired, garnish with parsley and paprika.

Steps:

• Heat the oven to 160C/140C fan/gas 2. Heat the oil in a casserole dish and brown the short ribs well on all sides - this will take about 10 mins. Remove the ribs to a plate, then fry the onion and celery in the dish for 5 mins. Stir in the herbs and flour, and cook for a few minutes, then stir in the sugar, stout and stock, and bring to a simmer. Add the horseradish cream and some seasoning, then nestle the ribs into the sauce. Cover the pan and cook in the oven for 1 hr.
• Peel the carrots, keeping them whole. Remove the stew from the oven, stir gently and add the carrots. Cover and return to the oven for 2 hrs more until the ribs are tender. You can now serve the stew in a rustic style, as is. Alternatively, gently remove the ribs and carrots to a board. Strain the sauce through a sieve into a saucepan and bring to the boil, skimming off any froth that rises to the surface. Simmer for 5 mins until reduced by a third. Tip the reduced sauce back into the casserole dish, add back the ribs and carrots, and simmer for a few minutes to reheat the meat. Divide between plates and serve.

Steps:

• Shred short rib meat into a large mixing bowl, discarding any bones or cartilage. Place a small skillet over medium heat, and add 1 tablespoon vegetable oil. Add ginger, garlic and shallots, and sauté until translucent, about 2 minutes. Add to bowl of shredded meat. Add scallions, parsley, daikon, yuzu juice, soy sauce, sesame oil, and salt and pepper to taste.
• Place a dumpling wrapper on a work surface and spoon one packed tablespoon of filling in the center, in an oblong shape. Lightly brush edges of wrapper with water, fold in half over meat and press closed, to form a half-moon shape. Stand on end to flatten the bottom. Repeat until all wrappers are used. (Leftover meat can be frozen.)
• Line a large bamboo steamer or other flat-bottomed steamer with a parchment paper round. Place over a pot filled with enough water to reach just below the bottom of the basket. Place dumplings inside basket spacing about 1 inch apart; the dumplings will need to be steamed in batches. Bring water to a boil. Cover and steam until heated through, 8 to 10 minutes. Replenish water as necessary. Once all dumplings are steamed, set aside.
• Place a large nonstick or well-seasoned skillet over medium heat, and add 1 to 2 tablespoons vegetable oil. Add dumplings, standing them on their flattened bottoms. Allow them to sear until crisp on the bottom (do not turn or sear sides), 1 to 2 minutes. Transfer to a platter.