Hungarian Short Ribs

Submitted by ElaineAnn

"Tender, falling apart beef ribs in a tangy sauce reminiscent of slow cooked barbecue. I've also made this with country style pork ribs (very, very good). The original recipe calls for cooking the noodles in the sauce, but I like to use a hearty noodle like bowties or kluski and cook separately, then mix in before serving."

 

• Ready In: 2hrs 20mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 4 lbs short rib of beef
• 2 tablespoons cooking oil
• 2 medium onions, sliced
• 1 (15 ounce) tomato sauce
• 1 cup water
• 1⁄4 cup brown sugar
• 1⁄4 cup vinegar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 tablespoon Worcestershire sauce
• 4 1⁄2 cups medium noodles
• 1 cup water

directions

1. I trim some of the fat from the short ribs. There is plenty marbled throughout to keep these moist. Brown ribs in a Dutch oven in hot oil.
2. Remove ribs and sauté onions until softened but not brown. Return ribs to pot.
3. Blend tomato sauce, 1 cup water, brown sugar, vinegar, salt, mustard, and Worcestershire. Pour over ribs.
4. Bring to boil, reduce heat to simmer, and cook 2 to 2 1/2 hours or until meat is tender.
5. Skim off fat.
6. Stir in noodles and additional 1 cup water.
7. Cover and cook, stirring occasionally, for 15 to 20 minutes until noodles are tender.

Reviews

[foodtvfan]

Delicious short ribs, so tender and tasty. For the 2-1/2 hours cooking time I put the ribs in a roasting pan in a 300 degree Fahrenheit oven and stirred them occasionally. Just before ribs were done, I cooked egg noodles separately and lightly buttered them. Served with thick slices of crusty bread and a side of peas. Would also be good with mashed potatoes. Another addition to my favorite recipezaar recipes binder.

 

[Clevergirl7]

OK. I made these with beef back ribs, and in the crockpot, until the meat fell off the bone. I removed the meat to a separate container, and the sauce to another and refrigerated it overnight. The fat, and there was plenty of it, was easy to remove from the sauce then. I put it all back together the second day and served it with noodles which I cooked separately. The meat and sauce was so delicious! The next time, I gonna try another less fatty cut of beef. All in all, pretty damned tasty.

 

[jeanofthenorth]

Delicious ribs and sauce. Thanks for posting ElaineAnn!

 

[Ackman]

I don't like to buy short ribs, because I don't like paying for bones &/or fat...especially at today's meat price$. So I used boneless chuck steak, cut into wide chunks. I too, cooked these in the oven at 300 after I had browned them. The meat was VERY tender, but I thought the sauce was a little bland. Will make again, but will kick the sauce up a notch or two. THANKS for sharing!!!

 

[Knight family]

Great flavor that truely does not develop until the 2 1/2 hours have gone by, probably needs to cook 3 hours total. Used a red shiraz instead of water. I truely believe this is a make ahead recipe, inorder to refrigerate and skim the fat like Chef #1378827 reviewed. The high fat content of the meat gave both my husband and I a tummy ache shortly after eating, though we thouroughly enjoyed the flavor.