Wyoming - The Equality State, State flower: Indian Paintbrush

1. Honey Rice
2. Laramie Muffins
3. Green Beans with Tomatoes
4. Beet, Cucumber and Onion Salad
5. Cowboy Shortribs with Cornbread Dumplings
6. Dumplings

Cowboy Shortribs with Cornbread Dumplings

2 small fresh or dried hot red chilies, ea. about 1-½" long, stemmed, seeded & coarsely chopped
1 Tbsp garlic, finely chopped
½ tsp nutmeg, ground
1 tsp freshly ground black pepper
2 tsp sugar
2 Tbsp soy sauce
4 lbs lean short ribs of beef, cut into 2" pieces
1-½ tsp salt
1 cup flour
4 Tbsp lard
1 large onion, peeled and sliced into ¼" thick rounds
5 medium sized firm ripe red tomatoes, stemmed, peeled and coarsely chopped
12 oz beer (1-½ cups or a whole bottle)

With a mortar and pestle, or in a small bowl with the back of a spoon, crush the two chilies, garlic, nutmeg and ½ tsp black pepper together. Add the sugar and soy sauce and pound the mixture to a smooth paste. Set aside.

Pat the short ribs dry with paper towels and season them on all sides with 1-½ tsp salt and the remaining ½ sp black pepper. Roll the ribs in the flour then shake off the excess.

Melt the lard over moderate heat in a heavy 5 to 6 quart casserole at least 10" in diameter. Brown the ribs in the hot fat and transfer to a plate.

Pour off all but about 2 Tbsp of the fat remaining in the casserole and add the onion slices. Cook for about 5 minutes until the onion slices are soft and translucent. Add the tomatoes and the reserved chili paste and cook briskly, stirring from time to time, until the mixture is thick enough to hold its shape almost solidly in spoon.

Return the meat and the liquid that has accumulated around it in the casserole, stir in the beer and bring to a boil over high heat. Reduce the heat to its lowest setting, partially cover the pot and simmer for about 2 hours, or until the short ribs are tender. Taste for seasoning.

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