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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.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!