Hungarian Short Ribs

Total Time Prep: 15 min. Cook: 2-1/4 hours
Yield 8 servings
Contest Winner
Test Kitchen Approved
This is a special meal in our house—as soon as I get ribs, I know which dish my family will ask me to make. My husband and I have three children, so I've learned to be a versatile cook! —Joanne ShewChuk, St. Benedict, Saskatchewan

Ingredients

  • 2 to 3 tablespoons canola oil
  • 4 pounds bone-in beef short ribs
  • 2 medium onions, sliced
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • 1/4 cup packed brown sugar
  • 1/4 cup vinegar
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon paprika
  • Cooked wide egg noodles

Directions

  1. In a Dutch oven, heat oil over medium-high heat. Brown ribs on all sides. Add onions; cook until tender. Combine all remaining ingredients except noodles; pour over ribs. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until the meat is tender. Thicken gravy if desired. Serve over noodles.

Nutrition Facts

1 each: 261 calories, 14g fat (5g saturated fat), 55mg cholesterol, 735mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 20g protein.

This is a special meal in our house—as soon as I get ribs, I know which dish my family will ask me to make. My husband and I have three children, so I've learned to be a versatile cook! —Joanne ShewChuk, St. Benedict, Saskatchewan
Recipe Creator

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