- 2 to 3 tablespoons canola 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 egg noodles
In a Dutch oven, heat oil over medium-high heat. Brown ribs on all sides. Add onions; cook until tender. Combine all remaining ingredients except noodles; pour over ribs. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until the meat is tender. Thicken gravy if desired. Serve over noodles.
Freeze option: Freeze cooled rib mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Serve with noodles. Yield: 6-8 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Hungarian Short Ribs
"This was so, so good. My husband loved it, as did I. Definitely will make again."
"I tried this recipe and everyone loved it. the only thing I did different was to add some sour cream to the juice after I took out the meat. great!!!"
"My family really liked this short ribs recipe! I served it with noodles, peas, and made homemade bread with it. Thanks!"
"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!"