Hungarian Short Ribs
Hungarian Short Ribs feature tender beef ribs simmered in a rich tomato-based sauce with onions and a touch of sweetness, complemented by noodles for a hearty, flavorful meal.
Ingredients
Instructions
- In a Dutch oven, brown the beef short ribs in hot oil.
- Add sliced onions and cook until softened.
- Blend together the tomato sauce, water, brown sugar, vinegar, salt, dry mustard, and Worcestershire sauce, then pour over the meat.
- Cover and simmer for 2 to 2 1/2 hours or until the meat is tender.
- Skim off any fat from the surface.
- Stir in noodles and the second cup of water.
- Cover and cook, stirring occasionally, for 15 to 20 minutes or until noodles are tender.
Tips & Substitutions
For the best flavor, sear the short ribs until they are deeply browned. If you prefer a sweeter sauce, consider increasing the brown sugar. You can substitute the beef short ribs with chuck roast if needed, but adjust cooking time accordingly. Adding a splash of red wine during simmering can enhance the depth of flavor, similar to traditional Beef recipes.
Serving Suggestions
Serve the Hungarian Short Ribs over a bed of the cooked noodles, allowing the sauce to soak in. Pair with crusty bread to mop up the sauce, and a side of steamed vegetables for balance. This dish also goes well with a simple green salad, making it a hearty meal. It can be a comforting alternative to Satu Mare Stuffed Cabbage Leaves (Romania).
Storage & Reheating
Store any leftover Hungarian Short Ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place in a pot over low heat, adding a splash of water to prevent drying out, and stir occasionally until heated through. Alternatively, you can microwave in short intervals, covered, to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Hungarian Short Ribs contains roughly 885 calories, with 51g protein, 89g carbohydrates, and 37g fat. It is an excellent source of protein (101% of the Daily Value), iron (47% of the Daily Value), and potassium (20% of the Daily Value). Note that it is relatively high in sodium, at 1238mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different cuts of beef for this recipe?
Yes, you can use chuck roast or brisket as alternatives to short ribs. Just ensure you adjust the cooking time as these cuts may vary in tenderness. The key is to cook until the meat is tender and easily pulls apart.
How can I thicken the sauce if it's too thin?
If the sauce is too thin after cooking, you can thicken it by removing some of the liquid and reducing it in a saucepan over medium heat. Alternatively, mix a tablespoon of cornstarch with cold water and stir it into the sauce while simmering until thickened.
Can I make this dish ahead of time?
Absolutely! This dish can be made a day in advance. Allow it to cool completely, then refrigerate. The flavors will meld beautifully overnight, making it even more delicious. Reheat gently before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).