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Hungarian Short Ribs

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
  • Total Time
    Prep: 15 min. Cook: 2-1/4 hours
  • Makes
    8 servings


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

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  • Susie
    Dec 23, 2019

    I made this the same day I saw the recipe. Extremely easy and very good. I will certainly make it again.

  • Smvm
    Dec 22, 2019

    These are NOT Hungarian

  • Ron
    Dec 22, 2019

    Made it just two days ago. Was great. and easy.

  • Loiscooks
    Sep 16, 2017

    Good recipe. Will make these again.

  • parthenie67
    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!!

  • djdespres
    Mar 30, 2015

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

  • alaskanarwal
    Mar 3, 2015

    Wonderful flavor!

  • pattishooters
    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!!!

  • imccrider
    Mar 30, 2014

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

  • c2mom
    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!