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Sweet and Sticky, Fall-off-the-bone Hungarian Short Ribs

Sweet and Sticky, Fall-off-the-bone Hungarian Short Ribs

1 minute read

If you're looking for the perfect way to cook the most flavorful and tender short ribs, the kind where you're family can't put them down and the sweet and sticky meat just melts off the bone - then look no further. Try this Hungarian Short Ribs recipe, over egg noodles (or rice) and we're sure you'll find this a great addition to your recipe collection that your family will be asking for for years to come! And to top it off, it's so simple that it's almost criminal - a great way to break in your new Titanium Elite Cook Pot!


  • 2 to 3 tablespoons canola oil
  • 4 pounds bone-in beef short ribs
  • 2 medium onions, sliced
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • 1/4 cup packed brown sugar

  • 1/4 cup vinegar
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon paprika
  • Cooked wide egg noodles


  1. In a Dutch oven, heat oil over medium-high heat. Brown ribs on all sides. Add onions; cook until tender. Combine all remaining ingredients except noodles; pour over ribs. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until the meat is tender. Thicken gravy if desired. Serve over noodles.

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