Hungarian Short Ribs

Hungarian Short Ribs, known for their rich and robust flavors, bring the warmth and comfort of traditional Hungarian cuisine to your table. This dish combines tender beef short ribs with the earthy sweetness of paprika, creating a savory and aromatic stew that’s perfect for a cozy dinner. The slow-cooked ribs soak up the deep flavors of onions, garlic, and tomatoes, resulting in a melt-in-your-mouth texture that pairs wonderfully with a side of creamy mashed potatoes or crusty bread. Whether for a family meal or a special occasion, these Hungarian Short Ribs are sure to impress with their hearty and satisfying taste.

Ingredients:

• 3 pounds beef short ribs
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika (optional)
• 1 can (14 ounces) diced tomatoes
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon caraway seeds
• 1 tablespoon brown sugar
• 2 bay leaves
• 1 cup sour cream
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Ribs: Season the beef short ribs with salt and black pepper. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the short ribs in batches, browning them on all sides. Remove the ribs and set them aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
3. Add Paprika and Tomatoes: Sprinkle the sweet and smoked paprika over the onions and garlic, stirring to coat. Add the diced tomatoes, beef broth, tomato paste, caraway seeds, brown sugar, and bay leaves. Stir well to combine.
4. Simmer the Ribs: Return the browned short ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then reduce the heat to low. Cover the pot and cook for 2 to 2.5 hours, or until the ribs are tender and the meat easily falls off the bone.
5. Finish the Sauce: Remove the short ribs from the pot and discard the bay leaves. Stir the sour cream into the sauce, blending well. Taste and adjust seasoning with salt and pepper as needed.
6. Serve: Return the short ribs to the pot and gently heat through. Garnish with fresh parsley before serving.

Enjoy your delicious Hungarian Short Ribs with your choice of side dishes!