Hungarian Short Ribs
Discover the rich, soulful flavors of Hungarian Short Ribs, a comforting dish that turns tender, slow-braised beef into a showstopping meal. Seasoned with sweet Hungarian paprika, garlic, and a medley of sautéed onions and bell peppers, these fall-off-the-bone short ribs are simmered in a deeply flavorful tomato and wine-based sauce. Perfect for cozy dinners or special occasions, this recipe pairs beautifully with creamy mashed potatoes, buttery egg noodles, or warm crusty bread to soak up every last drop of the sumptuous sauce. Garnished with a dollop of tangy sour cream and fresh parsley, it’s a hearty, aromatic dish that brings the essence of Hungarian cuisine straight to your table.
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Recipe Information
Ingredients
- 4 lbs beef short ribs
- 2 tsp salt
- 1 tsp black pepper
- 1 cup all-purpose flour
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 4 cloves garlic cloves, minced
- 2 tbsp sweet Hungarian paprika
- 2 tbsp tomato paste
- 1 14-ounce can crushed tomatoes
- 2 cups beef broth
- 0.5 cup red wine (optional)
- 2 leaves bay leaves
- 0.5 cup sour cream (for garnish)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Season the beef short ribs generously with salt and black pepper.
Lightly dredge the seasoned short ribs in flour, shaking off any excess.
In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat.
Sear the short ribs in batches until browned on all sides, about 2-3 minutes per side. Remove from the pot and set aside.
In the same pot, add the diced onion, red and green bell peppers, and a pinch of salt. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sweet Hungarian paprika and tomato paste, stirring continuously for 1-2 minutes to toast the spices.
Pour in the crushed tomatoes, beef broth, and red wine (if using), scraping up any browned bits from the bottom of the pot.
Return the short ribs to the pot, ensuring they are submerged in the liquid. Add the bay leaves.
Bring the mixture to a simmer, then cover the pot and place it in the preheated oven.
Cook for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.
Remove the pot from the oven and skim off any excess fat from the surface of the sauce.
Serve the short ribs hot, garnished with a dollop of sour cream and chopped fresh parsley. Pair with mashed potatoes, egg noodles, or crusty bread.
Nutrition Facts
Calories |
5943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.7 g | 394% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 27.0 g | ||
| Cholesterol | 1276 mg | 425% | |
| Sodium | 18434 mg | 801% | |
| Total Carbohydrate | 389.8 g | 142% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 218.2 g | ||
| Protein | 365.5 g | 731% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 801 mg | 62% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 8433 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
