SHORT RIBS WITH DUMPLINGS

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Short Ribs With Dumplings image

Number Of Ingredients 9

3 to 4 pounds elk, moose or beef short ribs (cut boneless plate or brisket in 2-inch chunks)
2 to 3 onions, cut in wedges
6 to 8 carrots, scrubbed and cut in 1-inch chunks
2 to 3 Idaho potatoes, cut in quarters
4 to 5 bay leaves
3 to 4 cloves garlic, sliced thin
2 to 3 cups water, beef stock or beer
olive oil
salt, pepper and/or any other seasonings you wish

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

Nutrition Facts : Nutritional Facts Serves

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