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Hungarian Short Ribs Recipe
Hungarian Short Ribs Recipe photo by Taste of Home

Hungarian Short Ribs Recipe

Read Reviews (6)
4.83 6
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Meet the Cook: This is a special meal in our house - as soon as I get ribs, I know which dish my family will ask me to make. My husband and I have three children, ages 8, 6 and 3. So I've automatically learned to be a versatile cook! -Joanne ShewChuk, St. Benedict, Saskatchewan
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES: 6-8 servings


  • 2 to 3 tablespoons vegetable oil
  • 4 pounds bone-in beef short ribs
  • 2 medium onions, sliced
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • 1/4 cup packed brown sugar
  • 1/4 cup vinegar
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon paprika
  • Cooked wide noodles

Nutritional Facts

1 serving (1 each) equals 261 calories, 14 g fat (5 g saturated fat), 55 mg cholesterol, 735 mg sodium, 13 g carbohydrate, 1 g fiber, 20 g protein.


  1. In a Dutch oven, heat oil over medium-high. Brown ribs on all sides. Add onion; cook until tender. Combine all remaining ingredients except noodles; pour over ribs. Reduce heat; cover and simmer until the meat is tender, about 3 hours. Thicken gravy if desired. Serve over noodles. Yield: 6-8 servings.
Originally published as Hungarian Short Ribs in Country Woman May/June 1992, p29

Nutritional Facts

1 serving (1 each) equals 261 calories, 14 g fat (5 g saturated fat), 55 mg cholesterol, 735 mg sodium, 13 g carbohydrate, 1 g fiber, 20 g protein.

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Hungarian Short Ribs(6)

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Reviewed Mar. 30, 2014

My family really liked this short ribs recipe! I served it with noodles, peas, and made homemade bread with it. Thanks!

Reviewed Jan. 16, 2011

Made this for my family and they really liked it. My daughter who usually takes forever to eat, gobbled the ribs up right away. Would definitely make this again - it was really easy too!

Reviewed Jan. 24, 2010

this recipe was so easy i was surprised on the flavor. the meat was extremely tender didnt put it on the noodles because it does have high fat on the surface, light rice on the side with steamed vegetable was perfect.

Reviewed Jun. 13, 2009

RE: Hungarian Short Ribs

I used this recipe with beef back ribs, skimmed most of the fat off that I could. The ribs were moist, tender and absolutely delicious. I am making this recipe again tonight with pork country ribs. My husband and I enjoyed these will enjoy this recipe for a long time

Reviewed Oct. 13, 2008

I loved this. It was easy to make. I did skim off a lot of fat before serving. It might be one of those recipes you would make the day before and refrigerate and take off the fat and reheat. But is was excellent. I will make this again!

Shari Marquardt

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