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
Reviews
I made this the same day I saw the recipe. Extremely easy and very good. I will certainly make it again.
These are NOT Hungarian
Made it just two days ago. Was great. and easy.
Good recipe. Will make these again.
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!!
This was so, so good. My husband loved it, as did I. Definitely will make again.
Wonderful flavor!
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!