Recipe · Hungarian

Hungarian-Style Short Rib Goulash

Bone-in short ribs braised with a half cup of sweet paprika, then shredded. Use a large Dutch oven.

Ingredients

4 lb (1.8 kg) bone-in beef short ribs, trimmed
1 tsp coarse salt, plus more to season
Freshly ground black pepper
3 tbsp neutral oil
3 stalks celery, diced
2 medium yellow onions, diced
2 large red bell peppers, diced
3 tbsp unsalted butter
6 garlic cloves, minced
1/2 cup (2 oz) sweet paprika
1/4 cup (30 g) all-purpose flour
1 quart (0.95 L) chicken stock
2 bay leaves
1 lb (450 g) carrots, peeled and cut into bite-size chunks
5 Yukon Gold potatoes (or another waxy potato), peeled and cut into bite-size chunks

Season the ribs well with salt and pepper. Heat the oil over medium-high until shimmering and sear the ribs in batches, about 5 minutes a side, without crowding. Set aside.
Pour off all but about 2 tbsp fat. Add the celery, onions, peppers, and 1 tsp salt and cook 8 to 10 minutes, stirring now and then, until the onions start to turn translucent.
Add the butter and garlic and cook 1 to 2 minutes. Stir in the paprika and flour and cook 3 to 5 minutes, stirring often, until slightly darker and no longer smelling of raw flour.
Return the ribs with the stock and bay leaves, scraping up the browned bits. Bring to a boil, then cover and simmer 60 to 90 minutes, until the ribs are just tender.
Add the carrots and potatoes, return to a simmer, cover, and cook about 25 minutes, until tender. Move the ribs to a bowl.
Remove the bones, shred the meat with two forks, and return it to the pot. Take out the bay leaves and serve.