Season & sear: Pat short ribs dry, season generously with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Sear ribs on all sides until browned, then remove and set aside.
Sauté base: In the same pot, sauté onions until soft and golden. Add garlic and cook 1 minute more. Stir in paprika and smoked paprika — cook just 30 seconds (don’t burn the paprika).
Build the sauce: Add tomatoes, beef broth, caraway seeds, and bay leaves. Stir well, scraping up any browned bits.
Simmer: Return ribs to pot. Cover and simmer gently on low heat for 2.5–3 hours, until ribs are fall-off-the-bone tender. (Alternatively, bake covered in the oven at 325°F / 160°C for the same amount of time.)
Finish: Remove ribs, skim excess fat from sauce if needed, and adjust seasoning.
Serve: Spoon sauce over ribs, top with a dollop of sour cream and fresh parsley.
💡 Tips:
This tastes even better the next day, so it’s perfect for make-ahead meals.
For a thicker sauce, reduce the liquid after removing the ribs.
Pair with nokedli (Hungarian dumplings) or crusty bread to soak up the sauce.
Would you like me to give you a slow cooker version of Hungarian Short Ribs — so you can set it and forget it for busy days?
