Hungarian Short Ribs

*My boyfriend’s Mom gave me this recipe, I changed a few things, but still, I don’t get the credit for this one.

P.S. Go ahead and just double it, except for the beef and onion. That can stay the same. Just trust me on this.

4 lbs beef short ribs
2 Tbsp vegetable oil
2 medium onions, chopped coarsely
2 cup water, divided
¼ cup vinegar
1 (15 oz or 2 cups) tomato sauce
¼ cup brown sugar
1 tsp dry mustard
1/2 tablespoon smoked paprika
1 tsp salt
Pepper to taste
1 tsp worcheshire sauce
Half package of extra large egg noodles

In a dutch oven brown the ribs in the oil. Remove from the dutch oven and place to the side.

Sauté the onion in the left over vegetable oil/beef goodness until brown.

Put the ribs back into the dutch oven with the onions.

Put 1 cup water, vinegar, tomato sauce, brown sugar, mustard, paprika, salt, pepper, and worcheshire sauce. Stir together and bring to a simmer. Cover and cook for 2 and a half hours or until the meat falls off the bone and is tender.

Cool, uncovered and skim fat and remove the bones.

Stir in the noodles and remaining water (add more water if necessary). Cook for 15 – 20 minutes, or until the noodles are tender. Taste and season if necessary.

 

 

 

7 Comments

Filed under Ag, Beef, food, photos, Ranch life, Recipe

7 Responses to Hungarian Short Ribs

  1. I am intrigued. I might have to pin this recipe 🙂

  2. Oh yes………………. I know what I’m doing this weekend!

  3. Elaila

    I am doing it with short pork ribs hope it’s ok? Will let you know

  4. We’re finally trying this tonight! Probably broke a few rules of Hungarian food since I put crushed garlic in with the onions. Smells great. But it is hard to be patient waiting for the short ribs to be perfectly braised and falling apart 🙂

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