Short Ribs with Dumplings
Bring comfort food to the next level with this mouthwatering recipe for Short Ribs with Dumplings. Tender, melt-in-your-mouth beef short ribs are slow-braised with hearty vegetables, aromatic thyme, and a rich red wine and beef broth base, creating a deeply flavorful, savory stew. The dish is topped with fluffy homemade dumplings that soak up the luscious braising liquid while adding a satisfyingly soft texture. Perfect for a cozy family dinner or a special weekend meal, this one-pot wonder requires minimal hands-on time thanks to the oven-braising technique. Serve it hot with a sprinkle of fresh parsley for a rustic, satisfying feast that warms the soul. Experience this ultimate comfort food that's both indulgent and easy to prepare!
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Recipe Information
Ingredients
- 3 lbs beef short ribs
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 cup red wine
- 4 cups beef broth
- 4 fresh thyme sprigs
- 2 bay leaves
- 1.5 cups all-purpose flour (for dumplings)
- 2 tsp baking powder
- 0.5 tsp kosher salt (for dumplings)
- 3 tbsp unsalted butter
- 0.75 cup whole milk
- 2 tbsp fresh parsley (optional)
Instructions
Preheat your oven to 300°F (150°C).
Season the short ribs with kosher salt and black pepper, then lightly coat with 2 tablespoons of all-purpose flour.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
Sear the short ribs on all sides until they are browned, about 3-4 minutes per side. Remove from the pot and set aside.
Dice the yellow onion, carrots, and celery. Mince the garlic cloves.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until softened.
Stir in the minced garlic and 2 tablespoons of tomato paste. Cook for another minute.
Pour in the red wine and let it simmer for 3-4 minutes, scraping any browned bits from the bottom of the pot.
Add the beef broth, thyme sprigs, bay leaves, and the seared short ribs back to the pot.
Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 hours, checking occasionally to ensure the liquid level isn't too low.
To make the dumplings, whisk together 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoons of kosher salt in a mixing bowl.
Cut in the 3 tablespoons of unsalted butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
Slowly add 0.75 cups of whole milk and stir until the dough comes together. Do not overmix.
After 2.5 hours, remove the pot from the oven and discard the thyme and bay leaves.
Drop spoonfuls of the dumpling dough into the pot, over the liquid and around the short ribs.
Cover the pot tightly and return it to the oven for an additional 25-30 minutes, or until the dumplings are cooked through and fluffy.
Remove the pot from the oven and let it rest for 5 minutes.
Serve the short ribs and dumplings hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
5369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.0 g | 342% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 16491 mg | 717% | |
| Total Carbohydrate | 393.3 g | 143% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 166.6 g | ||
| Protein | 293.8 g | 588% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 850 mg | 65% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 6784 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
