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Hungarian Short Ribs


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  • 4 lbs. beef short ribs
  • 2 tbsp. oil
  • 2 medium onions, sliced
  • few tablespoons red wine, broth, or water, to deglaze skillet
  • 1 large can (15 oz.) tomato sauce
  • 1/4 cup beef broth or water
  • 1/4 c. brown sugar
  • 1/4 c. vinegar
  • 1 tsp. salt
  • 1 tsp. dry mustard
  • 1 tsp. Worcestershire sauce
  • hot cooked noodles


In a large skillet, brown short ribs in hot oil; add onions and cook until onion is tender. Transfer beef short ribs to crockpot and deglaze the hot skillet out with a little wine or water; pour over ribs. In a bowl, combine tomato sauce, 1/4 cup beef broth or water, brown sugar, vinegar, salt, dry mustard, and Worcestershire sauce. Pour over meat and onions. Cover and cook on LOW for 9 to 11 hours, until beef is tender.
Serve with hot cooked noodles.
Serves 4.

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