Hungarian Short Ribs Recipe

5 11 11
Hungarian Short Ribs Recipe
Hungarian Short Ribs Recipe photo by Taste of Home
Publisher Photo

Hungarian Short Ribs Recipe

Read Reviews
5 11 11
Publisher Photo
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, so I've learned to be a versatile cook! —Joanne ShewChuk, St. Benedict, Saskatchewan
Featured In: Your October Meal Plan
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-1/4 hours

Ingredients

  • 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

Directions

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: 8 servings.
Originally published as Hungarian Short Ribs in Country Woman May/June 1992, p29

Nutritional Facts

1 each: 261 calories, 14g fat (5g saturated fat), 55mg cholesterol, 735mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 20g protein.

  • 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
  1. 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: 8 servings.
Originally published as Hungarian Short Ribs in Country Woman May/June 1992, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHungarian Short Ribs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Loiscooks User ID: 3656565 273072
Reviewed Sep. 16, 2017

"Good recipe. Will make these again."

MY REVIEW
parthenie67 User ID: 8311757 263567
Reviewed Mar. 17, 2017

"My husband loved this dish so much I'm surprised he didn't lick his plate! This will definitely be in my rotation of dishes to make for dinner. I did a few tweaks but didn't change the basic recipe. I used beef broth instead of water, sweet smoked paprika, apple cider vinegar, half of a large onion, 1/2 tsp. of salt, and ground mustard with horseradish. I browned the short ribs in my Dutch oven, added the onions, poured the sauce over the meat, and baked it in the oven at 300 degrees for 2-1/2 hours. The meat was so tender it was almost falling off the bone. I removed the meat from the sauce, skimmed off as much of the fat as possible, and then added about a cup of sour cream. I served it over rice with a side of steamed asparagus. Yum!!"

MY REVIEW
djdespres User ID: 1133825 223835
Reviewed Mar. 30, 2015

"This was so, so good. My husband loved it, as did I. Definitely will make again."

MY REVIEW
alaskanarwal User ID: 2908461 221937
Reviewed Mar. 3, 2015

"Wonderful flavor!"

MY REVIEW
pattishooters User ID: 2233113 33936
Reviewed Jul. 14, 2014

"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 REVIEW
imccrider User ID: 1423746 34651
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!"

MY REVIEW
c2mom User ID: 1220983 33933
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!"

MY REVIEW
djlanczok User ID: 4810994 11684
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."

MY REVIEW
legs032761 User ID: 867168 11751
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"

MY REVIEW
sharim276 User ID: 2612435 11747
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"

Loading Image