Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 3 pounds of boneless beef short ribs and generously season with 1.5 teaspoons of salt and 1 teaspoon of freshly ground black pepper.

2. 2

   Heat 3 tablespoons of lard in a large Dutch oven over medium-high heat, then brown the seasoned short ribs on all sides for about 8 minutes, working in batches if necessary, and set aside.

3. 3

   Add 2 large finely chopped yellow onions to the Dutch oven and sauté until softened and translucent, for about 10 minutes, scraping up any browned bits from the bottom.

4. 4

   Stir in 4 minced garlic cloves, 4 tablespoons of Hungarian sweet paprika, 1 teaspoon of hot paprika, and 1 tablespoon of crushed caraway seeds, cooking for 1 minute until fragrant.

5. 5

   Return the browned short ribs to the Dutch oven, add 2 cups of beef broth, 1 cup of dry red wine, 2 diced medium tomatoes, 2 chopped green bell peppers, and 2 bay leaves, ensuring the meat is mostly submerged.

6. 6

   Bring the mixture to a simmer, then cover tightly and reduce the heat to low, allowing it to slow-cook for 3 to 4 hours, or until the short ribs are fork-tender.

7. 7

   Skim any excess fat from the surface and adjust seasoning with additional salt and black pepper to taste before serving the Debrecen Short Rib Pörkölt hot.