Hungarian Short Ribs -- The Sunday Lasagna That Almost Wasn't (But Was)

Spring break week. Kids off school. I drove Tuesday-Wednesday, a short Omaha run, so I could be home more.

Book two revision at 78%.

Amber came home for the whole break. She was with us for nine days. She cooked dinner three of the nights. She spent long hours with Gayle. She and Gayle made a photo album together of old family pictures that had been in Gayle's dresser.

Dave was good all week. Good back.

Sunday: lasagna.

That Sunday lasagna felt like the right punctuation on a week that had been full in the best possible way — Amber home for nine whole days, she and Gayle bent over old photographs at the kitchen table, the quiet satisfaction of Dave’s back holding up all week. I wanted dinner to match that feeling: something slow and rich and worth gathering around, the kind of dish that says the week mattered. Hungarian Short Ribs are exactly that — deep, braised comfort that rewards a little patience, just like the best family moments do.

Hungarian Short Ribs

Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes | Servings: 6

Ingredients

• 3 lbs bone-in beef short ribs
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon caraway seeds
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1/2 cup sour cream
• 2 tablespoons tomato paste
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• Fresh parsley, chopped, for garnish
• Egg noodles or mashed potatoes, for serving

Instructions

1. Season and sear. Pat short ribs dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until deep brown, about 3–4 minutes per side. Transfer to a plate and set aside.
2. Build the base. Reduce heat to medium. Add sliced onion to the pot and cook, stirring occasionally, until softened and golden, about 8 minutes. Add garlic and cook 1 minute more.
3. Bloom the spices. Stir in sweet paprika, smoked paprika, and caraway seeds. Cook for 1 minute until fragrant, stirring constantly so the paprika doesn’t scorch.
4. Add liquids. Stir in tomato paste, diced tomatoes, and beef broth, scraping up any browned bits from the bottom of the pot. Return the short ribs to the pot, nestling them into the liquid.
5. Braise low and slow. Bring to a simmer, then cover and reduce heat to low. Cook for 2 to 2 1/2 hours, until the meat is very tender and falling off the bone.
6. Finish with sour cream. Remove ribs to a serving platter. Stir sour cream into the braising liquid until smooth and creamy. Taste and adjust seasoning. Spoon sauce over ribs.
7. Serve. Garnish with fresh parsley and serve over egg noodles or mashed potatoes.

Nutrition (per serving)

Calories: 480 | Protein: 34g | Fat: 32g | Carbs: 10g | Fiber: 2g | Sodium: 540mg