Hungarian Short Ribs Recipe – Hungarian Special
Hungarian Short Ribs are a rich and hearty dish that showcases the bold flavors of paprika, garlic, and slowly braised beef. These fall-off-the-bone tender ribs are infused with traditional Hungarian spices and vegetables, creating a comforting, deeply savory stew. Perfect for cold nights or special gatherings, it’s a rustic one-pot meal best served over mashed potatoes, egg noodles, or creamy polenta.
- 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 Tip: Use high-quality Hungarian sweet paprika for authentic flavor.
Cooking Method: Can be made in a slow cooker (6–8 hours on low) or pressure cooker (45–50 minutes).
Make Ahead: Flavors deepen overnight. Great for meal prep or next-day leftovers.
Thicker Gravy: Simmer uncovered for last 15–20 minutes or stir in a cornstarch slurry.
Serving Idea: Pair with sour cream and a side of pickled vegetables or cucumber salad for a classic Hungarian touch.
