Hungarian Short Ribs Recipe
- 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.
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.
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!"
"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."
"RE: Hungarian Short RibsI 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"
"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"
"I was surprised at all the good flavor. I did put it in the slow cooker for about 8 hours on medium heat. Then I added half a cup of half and half to the sauce along with some flour to thicken the sauce. I also shredded the ribs and combine them with the sauce. Everyone loved it at our family gathering. I will definitely make it again."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.