Short Rib Goulash

Short Rib Goulash

When the weather is cold, is there anything better than the beefy flavor of short ribs nestled in a savory sauce?

Prep Time 15 M
Cook Time 3 H
Recipe Yield 4 Servings



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    1. Preheat oven to 325F.
    2. Season short ribs with salt and pepper.
    3. In a dish, sprinkle the corn starch on the short ribs, making sure all sides are coated.
    4. In a large Dutch oven over medium heat, heat the bacon fat and sear the short ribs until brown and crisp on the surface, about 2-3 minutes per side, turning as needed and making sure all sides are seared.
    5. Remove the short ribs to a plate and set aside.
    6. Add the onions and bay leaves to the pot and saute until the onions begin to soften, about 5 minutes.
    7. Season the onions with salt and pepper.
    8. Add in the shallots and tomato paste, and saute for another 2-3 minutes.
    9. Add in the paprika and caraway seeds, and stir for 2-3 minutes.
    10. Add in the crushed tomatoes and bring the sauce up to a boil.
    11. Add the short ribs back into the pot, making sure to coat all sides with sauce, and turn so the meaty side is submerged in the sauce.
    12. Cover the pot and put in the oven for 2-2.5 hours, turning the short ribs once about halfway through the cooking time.
    13. When done, remove the short ribs and set aside.
    14. Stir in the balsamic vinegar, and add salt and pepper to taste.
    15. Serve the short ribs and sauce over spaetzle or egg noodles.


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