Hungarian Short Ribs Recipe – Hungarian Special
Hungarian Short Ribs are a richly flavored, comforting dish that highlights tender beef slowly braised in sweet paprika, garlic, and aromatic vegetables. These bone-in ribs become fall-off-the-bone tender as they simmer in a robust red wine and beef stock base, infused with caraway, bay leaf, and smoked paprika for depth. This Hungarian classic is ideal for cold nights or festive dinners, best served over creamy polenta, mashed potatoes, or egg noodles to soak up the luscious sauce.
- Prep Time20 min
- Cook Time2 hr 55 min
- Total Time3 hr 15 min
Hungarian Short Ribs Ingredients:
- 3–4 lbs (1.3–1.8 kg) beef short ribs, bone-in
- Salt and black pepper, to taste
- 2 tbsp flour (for dusting)
- 2 tbsp vegetable oil or lard
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 tbsp Hungarian sweet paprika
- 1 tsp smoked paprika (optional)
- 1/4 tsp caraway seeds (lightly crushed)
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme (or 1 tbsp fresh)
- Fresh parsley (for garnish)
Prep the Ribs:
Pat short ribs dry and season generously with salt and pepper. Lightly dust with flour.
Brown the Meat:
Heat oil in a large Dutch oven over medium-high heat. Brown the ribs on all sides in batches. Remove and set aside.
Sauté Vegetables:
In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5–7 minutes.
Add Spices & Tomato Paste:
Stir in paprika, smoked paprika, caraway seeds, and tomato paste. Cook for 1–2 minutes to bloom the spices.
Deglaze & Simmer:
Pour in red wine, scraping up brown bits from the bottom. Let reduce slightly. Add beef broth, bay leaf, thyme, and return the ribs to the pot.
Braise:
Cover and simmer on low heat for 2.5 to 3 hours, or until ribs are fork-tender. Alternatively, bake at 160°C (325°F) in the oven.
Serve:
Remove bay leaf. Skim excess fat. Serve hot over egg noodles, mashed potatoes, or polenta. Garnish with fresh parsley.
Recipe Notes :
Paprika Quality: Use good-quality Hungarian sweet paprika for authentic flavor.
Cooking Methods: Can be made in a slow cooker (6–8 hours low) or pressure cooker (45–50 min).
Thicken the Sauce: Simmer uncovered for the last 15–20 minutes or stir in a cornstarch slurry.
Make-Ahead Tip: Flavors deepen overnight—reheat gently for best taste.
Serving Ideas: Serve with sour cream and a side of pickled vegetables or cucumber salad for a traditional touch.
