Best 8 Bonnies Short Ribs With Beef Gravy And Dumplings Recipes

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Indulge in a culinary journey with Bonnie's Short Ribs, an extraordinarily delectable dish that tantalizes taste buds with its rich flavors and tender texture. This enticing entree features succulent short ribs braised to perfection in a luscious beef gravy, accompanied by a symphony of vegetables and a crown of fluffy dumplings. The gravy, a masterpiece in its own right, is a harmonious blend of savory beef broth, aromatic herbs, and a touch of red wine, resulting in a luscious sauce that elevates the short ribs to new heights. The dumplings, light and airy yet satisfyingly dense, add a delightful dimension to the dish, soaking up the divine gravy and adding a delightful textural contrast. Prepare to be captivated by the irresistible charm of Bonnie's Short Ribs with Beef Gravy and Dumplings, a culinary masterpiece that will leave you craving for more.

Here are our top 8 tried and tested recipes!

SHORT RIBS WITH DUMPLINGS



Short Ribs with Dumplings image

I've heard that these tender ribs and cornmeal dumplings were typical chuck-wagon fare for cowboys on the trail. I like making them for me and my husband, Bud, on cold rainy days. Our house smells so inviting when these ribs are simmering on the stove. -Evelyn Hynd, Gravette, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6-8 servings.

Number Of Ingredients 22

3 pounds boneless beef short ribs
2 tablespoons canola oil
1 medium onion, cut into wedges
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 cup beef broth, divided
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
2 to 3 tablespoons cornstarch
CORNMEAL DUMPLINGS:
3/4 cup water
1/2 cup cornmeal
1/2 teaspoon salt
1 egg, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
Dash pepper
1 can (7 ounces) whole kernel corn, drained

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.

Nutrition Facts :

SAVORY BEEF SHORT RIBS WITH GRAVY



Savory Beef Short Ribs With Gravy image

If you want a hearty meal that will satisfy and impress, you just can't go wrong with our tender beef short ribs, served with a wonderful gravy.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 3h32m

Yield 8

Number Of Ingredients 14

3 tablespoons olive oil (divided)
1 large onion (halved and sliced)
2 medium carrots (diced)
2 ribs celery (diced)
1 large clove garlic (minced)
2 cups dry red wine (such as a cabernet or pinot noir)
1 1/2 cups beef broth
4 to 5 pounds beef short ribs (bone-in)
Dash of salt and pepper
Several thyme sprigs or 1 teaspoon dried leaf thyme
For the Gravy:
5 tablespoons butter or skimmed fat from the broth
1/3 cup all-purpose flour
1/2 to 1 teaspoon gravy browning sauce (optional)

Steps:

  • Gather the ingredients.
  • Preheat oven to 300 F.
  • In a large Dutch oven over medium heat, heat 1 1/2 tablespoons olive oil.
  • Add onion and cook, stirring frequently, until browned. Add carrots and celery and cook, stirring frequently, for about 5 minutes.
  • Add garlic and cook, stirring, for 1 to 2 minutes longer. Remove vegetables to a plate and set aside.
  • Sprinkle short ribs with salt and pepper.
  • Add remaining 1 1/2 tablespoons of olive oil to pot and increase to medium-high.
  • Add short ribs and sear , turning, until browned on all sides. Remove short ribs and set aside.
  • Add red wine to the pot and bring to a boil. Boil for about 4 to 6 minutes, until reduced by about one-third. Add beef broth to the pot.
  • Arrange short ribs in broth and wine mixture and top with the cooked vegetables.
  • Add thyme sprigs.
  • Cover and move Dutch oven to oven. Cook for 3 hours, or until meat is very tender, almost falling off the bone.
  • Remove meat and vegetables to a platter with a slotted spoon; keep warm.
  • Skim fat from broth. Reserve fat if you will be using it to make gravy. You will have about 3 cups of broth.
  • In Dutch oven, heat 5 tablespoons of butter or skimmed fat over medium-low heat.
  • Add 1/3 cup of flour. Cook, stirring constantly, for about 2 minutes.
  • Add broth mixture and cook, stirring, until thickened. If desired, stir in 1/2 to 1 teaspoon of gravy browning sauce, such as Gravy Master or Kitchen Bouquet, to darken gravy. Taste and adjust seasonings.
  • Serve short ribs with gravy and potatoes or noodles.

Nutrition Facts : Calories 1061 kcal, Carbohydrate 9 g, Cholesterol 303 mg, Fiber 1 g, Protein 74 g, SaturatedFat 34 g, Sodium 463 mg, Sugar 2 g, Fat 77 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

BONNIE'S BEEF GRAVY AND DUMPLING SIDE DISH



BONNIE'S BEEF GRAVY AND DUMPLING SIDE DISH image

Aha, another light bulb moment! This recipe is for true dumpling lovers. Tired of potatoes and rice? Why not serve a delicious side dish of Gravy and Dumplings? That is what we did for last night's supper. The gravy was perfect spooned over crockpot short ribs, complemented by a side dish of fluffy garlic and onion...

Provided by BonniE !

Categories     Other Side Dishes

Time 25m

Number Of Ingredients 10

4 cups of beef broth made with bouillon is better and water.
1 cup of all purpose flour
2 teaspoons baking powder
2 tablespoons butter, room temperature
1 ½ teaspoon salt
1/2 teaspoon coarse ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons dried leaf parsley
about ¾ cup milk

Steps:

  • 1. Cook's Tip: These dumplings are also good with chicken. I season them a little differently when serving them with poultry. Check out my chicken and dumpling recipe! https://www.justapinch.com/recipes/main-course/chicken/pioneer-chicken-and-herb-dumplings-bonnies.html?r=2
  • 2. Bring the water and bouillon to a boil over medium high heat. Make The Dumplings: 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 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 to let the gravy thicken.
  • 4. Spoon the gravy over beef of your choice and serve with the dumplings as a side dish with a green vegetable. Enjoy!

BRAISED SHORT RIBS WITH GRAVY



Braised Short Ribs with Gravy image

This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.-Susan Kinsella, East Falmouth, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 16

4 pounds bone-in beef short ribs
1 teaspoon pepper, divided
1/2 teaspoon salt
3 tablespoons canola oil
3 celery ribs, chopped
2 large carrots, chopped
1 large yellow onion, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
1 cup dry red wine or reduced-sodium beef broth
5 cups reduced-sodium beef broth, divided
1 fresh rosemary sprig
1 fresh oregano sprig
1 bay leaf
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

BRAISED SHORT RIB DUMPLINGS



Braised Short Rib Dumplings image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h25m

Yield 24 dumplings

Number Of Ingredients 23

2 pounds beef short ribs
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, coarsely chopped
1/2 yellow onion, diced
1/2 cup red wine, such as pinot noir or cabernet sauvignon
1 tablespoon Dijon mustard
1 cup low-sodium beef broth
1 1/2 teaspoons vegetable oil
1 tablespoon minced ginger
3 garlic cloves, minced
1/2 cup low-sodium soy sauce
1/3 cup dark brown sugar
1/2 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
1/2 yellow onion, diced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup frozen and thawed corn kernels
1/2 cup heavy cream
24 wonton wrappers
Vegetable oil for frying

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.

BEEF AND GUINNESS SHORT RIBS



Beef and Guinness Short Ribs image

Provided by Stuart O'Keeffe

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
4 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 large yellow onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, cut into 1/2-inch pieces
2 cups low-sodium beef stock, divided
1-pint stout beer (recommended: Guinness)
Fresh green salad, for serving, optional
Mashed potatoes, for serving, optional

Steps:

  • Preheat the oven to 380 degrees F.
  • In a large Dutch oven over medium-high heat, heat the olive oil. Season the short ribs with salt and pepper, to taste, and sear in the Dutch oven until brown, about 5 minutes per side. Remove the meat from pan and set aside. Add the onions and garlic to the same pan and saute, until lightly browned. Scrape any brown bits from the bottom of the pan using a wooden spoon. Add the carrots and celery and let cook for 5 more minutes. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits. Return the meat to the pot along with the remaining stock and the beer. Season with salt and pepper, to taste. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven for 2 hours.
  • Serve with a fresh green salad or on top of mashed potatoes, if desired.

SHORT RIBS WITH DUMPLINGS



Short Ribs With Dumplings image

A hearty, meaty, beefy stew with cornmeal dumplings simmering in a flavorful tomato beef sauce - kind of Tex Mex. I had never made short ribs before I tried this recipe, but was glad I did when I tasted the results.

Provided by Laura O.

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

3 lbs boneless beef short ribs
2 tablespoons cooking oil
1 medium onion, cut into wedges
1 garlic clove, minced
28 ounces diced tomatoes, undrained
1 cup beef broth, divided
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/8 teaspoon ground nutmeg
2 -3 tablespoons cornstarch
3/4 cup water
1/2 cup cornmeal
1/2 teaspoon salt
1 egg, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1 dash pepper
7 ounces whole kernel corn, drained

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.

Nutrition Facts : Calories 1065.2, Fat 88.3, SaturatedFat 36.7, Cholesterol 203.4, Sodium 1022.4, Carbohydrate 29.2, Fiber 2.1, Sugar 3.9, Protein 37.4

BRAISED SHORT RIB DUMPLINGS



Braised Short Rib Dumplings image

Provided by Alex Witchel

Time 1h

Yield About 30 dumplings

Number Of Ingredients 14

4 to 6 cups meat from braised short ribs (see recipe)
1 tablespoon vegetable oil, more as needed
2 teaspoons freshly grated ginger
3 cloves garlic, minced
2 large shallots, minced
7 scallions, thinly sliced
2 tablespoons finely chopped flat-leaf parsley
1/4 cup shredded daikon radish
2 tablespoons yuzu juice
3 tablespoons soy sauce
3 tablespoons sesame oil
Salt
freshly ground black pepper
About 30 3-inch round dumpling wrappers from one 12- to 14-ounce package

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.

Nutrition Facts : @context http, Calories 954, UnsaturatedFat 43 grams, Carbohydrate 7 grams, Fat 87 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 37 grams, Sodium 597 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Use high-quality beef short ribs: Look for short ribs that are well-marbled with fat, as this will help to keep them moist and flavorful during cooking.
  • Brown the short ribs well before braising: This will help to develop a rich, caramelized flavor.
  • Use a flavorful braising liquid: The braising liquid is what will give the short ribs their flavor, so be sure to use a combination of flavorful ingredients, such as beef broth, red wine, and herbs.
  • Cook the short ribs until they are fall-off-the-bone tender: This will typically take at least 2 hours, but it may take longer depending on the size of the short ribs.
  • Make sure the gravy is nice and thick: The gravy should be thick enough to coat the back of a spoon. If it's too thin, you can thicken it with a cornstarch slurry.
  • Serve the short ribs with your favorite sides: Mashed potatoes, roasted vegetables, and dumplings are all great options.

Conclusion:

Bonnie's short ribs with beef gravy and dumplings is a classic comfort food dish that is sure to please everyone at the table. The short ribs are fall-off-the-bone tender and the gravy is rich and flavorful. The dumplings are the perfect addition to this dish, as they soak up all of the delicious gravy. This dish is sure to become a favorite in your family.

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