This is a delicious dish that you will want to make often. Simple ingredients that meld together to produce a savory taste.

Prep: 30 minutes cook: 3 hrs. 30 minutes Serves: 6

Beef stew meat may be substituted for this recipe instead of short ribs.

INGREDIENTS:

4 lbs. beef short ribs

Kosher salt and ground black pepper for seasoning

2 tablespoons EVOO (extra virgin olive oil)

2 tablespoons butter

1 whole onion, chopped

3 whole garlic cloves, minced

2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

1 tablespoon tomato paste

1 cup red wine

6 cups beef stock

1 whole bay leaf

2 tablespoons butter, cubed

DUMPLING INGREDIENTS:

1 cup water

1/2 cup yellow cornmeal

1/2 teaspoon salt

1 egg, beaten

1 teaspoon baking powder

fresh pepper

7 oz. can whole kernel corn, drained

DIRECTIONS:

STEP 1 In a large heavy bottomed pot, heat olive oil over medium high heat. Liberally season the short ribs with kosher salt and pepper. Sear all sides of the ribs in pot, about 1-2 minutes a side. Remove to a plate and set aside. Pour oil out of the pot and turn heat down to medium.

Step 2 Add butter to the pot, add onions, sauté 3 -5 minutes until slightly tender. Add garlic, thyme, and tomato paste. Stir to combine until fragrant, about 30 seconds.

Step 3 Deglaze with red wine, scraping any brown bits on the bottom of the pot. Add ONLY 2 cups of beef stock and bay leaf. Bring to a boil. Add short ribs back to the pot and cover. Simmer on a consistent medium low temperature for 3 hours.

Step 4 Add remaining 4 cups of beef stock and bring to a boil. and simmer for 15 minutes.

CORNMEAL DUMPLINGS:

1. In saucepan add water, yellow cornmeal, and salt; bring to boiling. Cook and stir until thickened. Remove from heat.

2. Stir moderate amount of mixture into egg and return to hot mixture. Stir together flour, baking powder, and dash of pepper. Add to mixture and beat well.

3. Stir in one 7 oz. can whole kernel corn, drained.

4. Bring stock mixture to a boil and drop by dumpling batter by large spoonful’s on top.

5. Cook until dumplings are done; 10-12 minutes

Serve in bowls, garnish with chopped parsley.

Time to get down!