It’s the 10th, which means we’re traveling the world again, this time going to Hungary! When I think of Hungary, the ingredient that immediately comes to mine is Hungarian Paprika, and indeed, paprika often makes an appearance in Hungarian dishes.
I almost made paprika chicken, when I happened upon a recipe for short ribs and switched to those instead. I loved the idea of slow braised ribs and I’m always excited for a chance to use my dutch oven (I finally invested in one last year, so using it is still a novelty!)
This is one of those recipes that cooks all day long and makes the house smell delicious. I decided to serve this over homemade egg noodles to give it a little something extra. In the end, the ribs were tender and flavorful and well worth the effort!
Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.
Hungarian Beef Short Ribs
Adapted from Patio Daddio BBQ
Beef Short Ribs (I made about 3 pounds, there is enough sauce for up to 5 pounds)
Salt & pepper
2 tablespoons extra virgin olive oil
½ cup red wine (I used a Cabernet Sauvignon)
1 quart (4 cups) beef stock
1 (15 ounce) can crushed tomatoes
2 large shallots, diced
3 tablespoons sweet paprika (increase as needed if using more meat)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
2 tablespoons tomato paste
Homemade Egg Noodles, to serve
Preheat the oven to 325 degrees F.
Heat half the oil in a dutch oven over medium heat. Liberally season the ribs with salt and pepper. Working in batches, place the ribs in the dutch oven and brown on all sides. Set all ribs aside.
Once all the ribs are browned, pour in the wine to deglaze the pan, scraping up browned bits as necessary. Stir in the beef stock, crushed tomatoes, shallots, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.
Sprinkle the paprika over the browned ribs and rub it in to form a paste. Place the ribs in the dutch oven in a single layer. Cover and cook in the preheated oven for 2 ½ hours.
Carefully move the dutch oven back to the stove top and whisk in the tomato paste. Simmer, uncovered for another 45 minutes or until the sauce is thickened. Served over egg noodles.
Amy Eats the World in...
Cuba: Ropa Vieja (Slow Cooker Beef)
Ireland: Cheesy Potato Soup with Irish Ale
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade)
Puerto Rico: Arroz con Tocino (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
Trinidad & Tobago: Trini Macaroni Pie
Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
Fiji: Fijian Creamy Lentil Soup (Dhal)
Senegal: Cafe Touba (Senegalese Spiced Coffee)