Hungarian Short Ribs Recipe

Name: Hungarian Short Ribs
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: Serves 1 or more
Ingredients: 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

Experience the ultimate comfort food with these melt-in-your-mouth Hungarian Short Ribs! Tender beef ribs simmered for hours in a rich, tangy sauce reminiscent of slow-cooked barbecue. This recipe is easily adaptable – try it with country-style pork ribs for a delicious twist! We cook the hearty noodles (bowties or kluski are perfect) separately for optimal texture, then toss them in the luscious sauce before serving. Get ready for a flavor explosion!

Prep Time 20 mins

Cook Time 140 mins

Calories 1451.3 kcal

Protein 100g

Rating 4.4 (14 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Hungarian Short Ribs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make 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.