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Short Ribs with Cornmeal Dumplings

(recipe, Woodstock Farmers' Market)


A Wonderful Comfort food for those cold winter nights. Substitute your home preserved vegetables for the canned to make an especially rewarding dish!


  1. 3 lb. beef short ribs
  2. salt and pepper
  3. 1 medium onion, cut in thin wedges
  4. 1 clove garlic, minced
  5. 28 oz. canned tomatoes, cut up
  6. 1 12.0 oz. can beer
  7. 1 fresh or dried chili pepper, seeded and chopped fine
  8. 2 TBSP soy sauce
  9. 1 TBSP sugar
  10. ¾ tsp. salt
  11. ¼ tsp. pepper
  12. ¼ tsp. nutmeg
  13. Cornmeal dumplings:
  14. 1 cup water
  15. ½ cup cornmeal
  16. ½ tsp. salt
  17. 1 egg, beaten
  18. ½ cup flour
  19. 1 tsp. baking powder
  20. 1 7.0 oz. can of corn, drained or ¾ cup fresh or frozen corn.


  1. Trim excess fat from short ribs.
  2. In dutch oven, brown short ribs on all sides.
  3. Season lightly with salt and pepper.
  4. Remove short ribs from pot.
  5. Drain off all but 2 TBSP drippings.
  6. Add onion and garlic to pot with drippings, and cook until onion is tender. Add tomatoes, beer, chili pepper, soy sauce, sugar, salt, pepper, and nutmeg, and bring to a boil.
  7. Reduce heat to simmer, cover, and cook for 1½-2 hours, or until meat is tender.
  8. Cool and skim off excess fat. This step is important, as a lot of fat will come out of the ribs while simmering, and the dish will be greasy if you do not skim it off.
  9. Return to heat, and bring to a boil.
  10. Meanwhile prepare cornmeal dumplings:
  11. In saucepan, combine water, corn meal and salt.
  12. Bring to a boil, and cook and stir until thick.
  13. Add a small amount to the beaten egg to temper, then return to the hot mixture.
  14. Stir together the flour and baking powder. A
  15. dd to the corn meal mixture.
  16. Stir well to combine.
  17. Stir in the corn.
  18. Drop by rounded tablespoon-fulls into boiling stew mixture.
  19. Cover and simmer until dumplings are done - about 12-15 minutes.