Ingredients
- 1 Tbsp canola oil
- kosher salt
- 2 ¼ lbs boneless short ribs, cut in 2-inch pieces
- 2 large yellow onions, halved
- 2 Tbsp tomato paste
- 5 Tbsp sweet Hungarian paprika
- 2 tsp hot paprika or a pinch of cayenne pepper
- 2 cups dry red wine
- 1 (28-oz) can whole peeled tomatoes
- ½ Tbsp red wine vinegar
- 2 dried bay leaves
- 4 cups good beef stock
Instructions
- Heat the canola oil in a large Dutch oven over medium-high heat. Generously salt the ribs on all sides. Working in batches, sear the ribs, turning occasionally, until browned on all sides, 6-8 minutes total. The pot shouldn’t be crowded or the meat won’t brown evenly. Transfer the ribs to a large plate once seared.
- In the same pot, arrange the halved onions cut side down. Sear for 6-8 minutes, until the onions are charred. (Don’t be alarmed if they seem slightly burnt; that’s what we want!)
- Stir in the tomato paste and both paprikas. Wait about 10 seconds to let the spices toast, but not too long or they’ll get bitter, then immediately add the wine. Use a wooden spoon to deglaze and scrape up all the flavorful bits from the bottom of the pot. Cook until most of the wine has reduced, about 6 minutes, then add the tomatoes and vinegar. Use the spoon to mash the tomatoes. Add a couple big pinches of salt, the bay leaves, and the stock. Stir to combine.
- Nestle the ribs into the liquid. Cover and bring to a simmer over low heat. The beef has to cook low and slow to get perfectly tender, which will take 3-4 hours. Once the meat is falling apart and the sauce is dark and thick, taste for seasoning and adjust as needed. I like to serve the short ribs directly from the pot at the table.
- Prep Time: 5 minutes
- Cook Time: 3-4 hours
- Category: Main
- Method: Stovetop
- Cuisine: Hungarian