The Pioneer Woman Tasty Kitchen
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Hungarian Braised Short Ribs

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Prep:

Cook:

Level: Intermediate

System:

5

Description

Beef short ribs, browned, coated with sweet Hungarian paprika then braised in beef stock, shallots, red wine, and a little tomato. What emerges is tender and unctuous beef in a rich velvety sauce.

Ingredients

  • 10 whole Beef Short Ribs (about 5 Pounds -- Meaty And Generally Uniform In Size)
  • 2 Tablespoons Kosher Salt
  • 1 Tablespoon Worcestershire Pepper Blend (or Plain Black Pepper -- See The Note Below)
  • 3 Tablespoons Canola Oil
  • ½ cups Red Wine (slightly Sweet)
  • 3-¼ cups Beef Stock
  • 1 cup Water
  • 2 whole Large Shallots, Diced
  • 1 can (10.75 Oz. Can) Tomato Puree
  • 1 teaspoon Dry Thyme
  • 2 whole Bay Leaves
  • 6 Tablespoons Sweet Paprika (the Real Deal)
  • 2 Tablespoons Tomato Paste

Preparation

Preheat your oven to 325º.

Put the ribs on a sheet pan and season all sides liberally with the salt and pepper.

Heat the oil in a large Dutch oven over medium heat. Add half of the ribs to the pot and brown them nicely on all sides (2-4 minutes per side). Move the browned ribs to a sheet pan and repeat with the remainder.

Add the wine to the empty pot and stir to deglaze the brown bits on the bottom. Add the stock, water, shallots, tomato puree, thyme and bay leaves. Bring the liquid to a simmer.

While the liquid is coming to a simmer, coat all sides of the ribs with paprika and smear it around to form a paste-like coating.

Note: if you can’t find the Worcestershire pepper, just coat the ribs with a little Worcestershire sauce before adding the paprika.

Add the ribs to the liquid and arrange them so that they are in a single layer. Cover, move to the oven, and cook for 2 1/2 hours.

Remove from the oven to the stovetop at medium heat. Add the tomato paste and stir the liquid gently to dissolve and distribute it.

Cook, uncovered until the meat is fork tender. Serve the ribs and sauce over egg noodles.

Enjoy!

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