BONNIE'S SHORT RIBS WITH BEEF GRAVY AND DUMPLINGS
Sometimes, we really get tired of potatoes and rice with our entree, and we want something different. So I created a beef gravy and dumpling recipe that really kicked our short ribs up a notch! This more than met our expectations, and it was the perfect complement to the meal. Enjoy!
Provided by BonniE !
Categories Beef
Time 6h20m
Number Of Ingredients 24
Steps:
- 1. Directions Coat the short ribs in flour and fry on all sides in oil over medium heat. Transfer to a large slow cooker. Mix all the ingredients and pour over the short ribs. Cook on low setting for 5 to 6 hours until fork tender.
- 2. Make beef gravy and dumplings 1/2 hour before meat is done. In a small bowl, add flour, baking powder, salt, pepper, garlic and onion powder, and parsley. Mix dry ingredients well, then add butter. Mash the butter into the flour with a fork, then using your fingers distribute it evenly throughout the flour, then add milk. Stir mixture just until wet. The goal is to make a sticky, moist, spoonable dough.
- 3. Make sure the beef broth is boiling. Dip your spoon in the hot broth, and then drop spoonfuls of the dough into the simmering broth until the bowl is empty. Turn the heat up and bring it to a boil and then immediately turn the heat to simmer (so it won't tear your dumplings) Put the lid on tight. Cook 20 minutes. NO PEEKING, PLEASE! You will lose your steam, because the heat and steam is what cooks your dumplings. Turn off the heat, set aside. Let the pan rest on the burner for about five minutes before serving. The gravy thickens as it rests.
- 4. Spoon the gravy over servings of beef short ribs and serve with the dumplings as a side dish with a green vegetable. Enjoy!
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