Ingredientes para Hungarian Short Ribs
- Short Rib Of Beef
- Cooking Oil
- 1 large onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 1/2 cups water (1 cup + 1/2 cup)
- 1/4 cup packed brown sugar
- 1/4 cup apple cider vinegar
- 2 teaspoons salt
- Dry Mustard
- Worcestershire Sauce
- Medium Noodles
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Cómo preparar Hungarian Short Ribs
- Trim excess fat from approximately 3 lbs of short ribs.
- Brown the ribs in a Dutch oven with 2 tablespoons of hot oil over medium-high heat until deeply browned on all sides. Set aside.
- Sauté 1 large onion, chopped, in the same Dutch oven until softened but not browned (about 5 minutes).
- Return the ribs to the pot.
- In a blender, combine 1 (28 ounce) can of crushed tomatoes, 1 cup of water, 1/4 cup packed brown sugar, 1/4 cup apple cider vinegar, 2 teaspoons salt, 1 tablespoon Dijon mustard, and 1 tablespoon Worcestershire sauce. Blend until smooth.
- Pour the blended sauce over the ribs.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 to 2 1/2 hours, or until the meat is incredibly tender and easily falls apart.
- Carefully remove the ribs from the pot and skim off excess fat from the sauce.
- While the ribs are cooking, cook 1 pound of bowtie or kluski pasta according to package directions.
- Once the pasta is cooked, drain it and gently stir it into the sauce with an additional 1/2 cup of water.
- Return the ribs to the pot, shredding them with two forks if desired. Cover and cook for another 5-10 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Serve immediately, enjoying the tender ribs and perfectly cooked noodles in a heavenly sauce.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
57g
Fat
243g
Carbs
15g
