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Short Rib Goulash

Short Rib Goulash

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  • Makes: 8 servings
  • Hands On 30 mins
  • Total Time 10 hrs to 12 hrs (low) or 5 hr 30 min to 6 hr 30 min (high) for Slow Cooker; 1 hr, plus time to build and release pressure for Pressure Cook

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Seasoned ribs cook along with butternut squash cubes in a mixture of broth, wine and soy sauce. Serve with noodles and sprinkle with fresh thyme.

Ingredients

  • 8 bone-in beef short ribs (3 3/4 to 4 1/2 pounds total), trimmed
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 pounds butternut squash, and/or rutabaga, peeled, seeded, and cut into 2-inch cubes (about 4 cups)
  • 1/2 cup reduced-sodium beef broth
  • 1/2 cup dry red wine
  • 2 tablespoons soy sauce
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme, crushed
  • 2 tablespoons tomato paste
  • 2 tablespoons prepared horseradish
  • Hot cooked noodles
  • Fresh thyme

Directions

  1. Slow Cooker: Season ribs with paprika, salt, and black pepper. In a very large skillet, brown meat in hot oil over medium-high heat or until well browned, turning occasionally (or use slow cooker browning function). Transfer to 6-qt. slow cooker. Add squash, broth, wine, soy sauce, garlic, and dried thyme. Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
  2. Slow Cooker: Remove ribs and vegetables to a serving dish. Skim fat from cooking liquid. Whisk in tomato paste and horseradish. Serve sauce with ribs and noodles. Top with fresh thyme.
  3. Pressure Cooker: Season the ribs with paprika, salt, and black pepper. For a 6-qt. electric cooker, use saute setting to brown ribs, half at a time, in hot oil. For a 6-qt. stove-top cooker, brown meat, half at a time, in hot oil in cooker. Return all meat to cooker. Add squash, broth, wine, soy sauce, garlic, and thyme. Lock lid.
  4. Pressure Cooker: Set electric cooker on high pressure to cook 30 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 30 minutes. Remove from heat. Let stand to release pressure naturally, at least 15 minutes. Open lid carefully.
  5. Pressure Cooker: Transfer ribs and vegetables to serving dish. Skim fat from cooking liquid. Whisk in tomato paste and horseradish. Serve sauce with ribs and noodles. Top with fresh thyme.

Nutrition Facts

(Short Rib Goulash)

Servings Per Recipe 8, Trans fatty acid (g) 3, Cobalamin (Vit. B12) (µg) 6, fiber (g) 3, sodium (mg) 773, Monounsaturated fat (g) 22, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 2, Folate (µg) 40, cal. (kcal) 684, vit. A (IU) 8278, iron (mg) 7, Fat, total (g) 43, vit. C (mg) 23, sugar (g) 4, Potassium (mg) 993, pro. (g) 42, calcium (mg) 83, chol. (mg) 159, sat. fat (g) 18, Riboflavin (mg) 0, carb. (g) 30, Niacin (mg) 9, Thiamin (mg) 0

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