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Short Rib Cornmeal Dumpling Soup Recipe

Short Rib Cornmeal Dumpling Soup Recipe
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★★★★★

5.1 from 30 reviews

A hearty and comforting Short Rib Cornmeal Dumpling Soup featuring tender braised beef short ribs in a flavorful broth, loaded with vegetables and topped with rustic cornmeal dumplings. Perfect for cozy dinners, this soup combines rich, savory meat with the delightful texture of cornmeal dumplings infused with fresh herbs.

Ingredients

Scale

Beef and Broth

  • 4 pounds Beef Short Ribs (about 4 large short ribs)
  • Kosher Salt and Ground Black Pepper (for seasoning)
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 1 whole Onion, chopped
  • 3 large Carrots, peeled and sliced on bias
  • 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
  • 1/2 cup Frozen Green Peas

Dumplings

  • 1/2 cup Yellow Cornmeal
  • 1/2 cup Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt and Ground Black Pepper
  • 2 tablespoons Butter, cubed
  • 1/2 cup Milk
  • 2 tablespoons Fresh Flat-Leaf Parsley Leaves, chopped (plus more for garnish)

Instructions

  1. Season and Sear the Short Ribs: In a large heavy-bottomed pot, heat olive oil over medium-high heat. Liberally season the short ribs with kosher salt and ground black pepper on all sides. Sear each side of the short ribs for about 1-2 minutes until nicely browned. Remove the ribs to a plate and set aside. Pour out the oil and reduce heat to medium.
  2. Sauté Vegetables and Aromatics: Add butter to the pot, followed by the chopped onion and sliced carrots. Sauté for 3-5 minutes until the vegetables begin to soften. Stir in minced garlic, thyme, and tomato paste, cooking until fragrant, about 30 seconds.
  3. Deglaze and Simmer Short Ribs: Pour in the red wine to deglaze the pot, scraping up any brown bits stuck to the bottom. Add 2 cups of beef stock and the bay leaf, then bring to a boil. Return short ribs to the pot, cover, and reduce heat to a consistent medium-low simmer. Cook for 3 hours until the meat is tender and falling off the bone.
  4. Prepare the Broth and Shred Meat: Remove the short ribs and transfer to a cutting board. Discard the bones and shred the meat into bite-sized pieces once it has cooled slightly. Add the remaining 4 cups of beef stock to the pot, bring to a boil again, and simmer for 15 minutes.
  5. Finish Soup Base: Remove and discard the bay leaf. Add the shredded short ribs and frozen green peas to the soup. Stir and adjust seasoning with kosher salt and ground black pepper to taste.
  6. Make and Cook Cornmeal Dumplings: In a medium mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, kosher salt, and ground black pepper. Using a fork, cut in the cold cubed butter until the mixture resembles coarse crumbs. Stir in milk and chopped parsley until just combined. Using a large spoon, drop dollops of dumpling dough about 1/2 inch apart into the simmering soup. Cover with a lid and cook undisturbed for 20 minutes until dumplings are dry to the touch and cooked through.

Notes

  • Use good quality beef stock for a richer broth.
  • Make sure to not lift the lid while dumplings are cooking to ensure they steam properly.
  • Dumplings can be seasoned with additional herbs like chives or rosemary for variation.
  • For a thicker soup, reduce the broth slightly before adding dumplings.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently before serving.

Nutrition

Keywords: short rib soup, cornmeal dumpling soup, beef dumpling stew, hearty soup recipe, comfort food soup

Find it online: https://tastemadebyclara.com/short-rib-cornmeal-dumpling-soup-recipe/