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.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Season the beef short ribs generously with salt and black pepper.

Step 3

Lightly dredge the seasoned short ribs in flour, shaking off any excess.

Step 4

In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat.

Step 5

Sear the short ribs in batches until browned on all sides, about 2-3 minutes per side. Remove from the pot and set aside.

Step 6

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.

Step 7

Stir in the minced garlic and cook for another minute until fragrant.

Step 8

Add the sweet Hungarian paprika and tomato paste, stirring continuously for 1-2 minutes to toast the spices.

Step 9

Pour in the crushed tomatoes, beef broth, and red wine (if using), scraping up any browned bits from the bottom of the pot.

Step 10

Return the short ribs to the pot, ensuring they are submerged in the liquid. Add the bay leaves.

Step 11

Bring the mixture to a simmer, then cover the pot and place it in the preheated oven.

Step 12

Cook for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.

Step 13

Remove the pot from the oven and skim off any excess fat from the surface of the sauce.

Step 14

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

Serving size	3623.2 grams (3623.2g)

Amount per serving	% Daily Value*
Calories	5943

Total Fat 307.70g	394%
Saturated Fat 116.50g	583%
Polyunsaturated Fat 27.00g
Cholesterol 1276mg	425%
Sodium 18434mg	801%
Total Carbohydrate 389.80g	142%
Dietary Fiber 31.70g	113%
Total Sugars 218.20g
Protein 365.50g	731%

Vitamin D 145IU	726%
Calcium 801mg	62%
Iron 41mg	229%
Potassium 8433mg	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.

Source of Calories

Fat: 47.8%

Protein: 25.2%

Carbs: 26.9%