• Andrew BeauChamp

Hungarian Short ribs




June has been crazy for me, there was a lot of work, well for the moment, thus not too many posts for the month. Here is a recipe from Ina, my neighbor in Jackson Heights, well actually my landlord, who I became close with and we used to cook together, and this is her recipe. I am looking for the potato recipe that she used to serve with this dish - Enjoy

1 to 2 tablespoons Olive oil

2 tablespoons of butter

6 pounds bone-in beef short ribs

2 medium onions, sliced

2 red peppers, diced

2 stalks of celery, diced

1 can tomato paste

1 dry red wine water

½ cup of water

1/4 cup packed brown sugar

1/4 cup vinegar

1-1/2 teaspoons salt

1-1/2 teaspoons ground mustard

1-1/2 teaspoons Worcestershire sauce

1/2 teaspoon sweet paprika

Direction

Preheat the oven to 350 degrees

Pat short ribs dry with a paper towel, season and set aside.

Place a large Duct Oven over medium to high heat, once oil is shimmering, brown short ribs on all sides and remove

Now add butter, onions, peppers, and celery and saute until soft, add the balance of the ingredients, bring to a boil, remove from heat and return the short ribs to the Dutch oven, cover and place in the oven to cook for about 25 minutes or until tender.

Remove from oven and let rest for 15 to 20 minutes, remove ribs, cover with foil to keep warm, strain contents of the Dutch oven, return to Dutch Oven, place on high heat and reduce by a third,

Slice up ribs, place on a serving platter, pour a third of the reduced sauce over ribs, garnish and pour the balance of sauce into a serving pitcher for those who want more sauce and add to their dish.


I usually serve this dish with Hungarian sour cream potato.


#shortribs #beef #variationsoncooking

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