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Ingredients
US|METRIC
- 6 pounds bone-in beef short ribs
- 1/2 cup kosher salt (divided)
- 2 tablespoons black pepper (ground)
- 1 tablespoon caraway seeds (ground, divided)
- 2 tablespoons canola oil
- 3 yellow onion (large)
- 3 large carrots
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika (and additional for serving)
- 3 cloves garlic (peeled, smashed)
- 2 cups beef stock
- 4 cups chopped tomatoes (canned, or purée)
- 1 cup fresh parsley
- 1 cup sour cream
- 1 teaspoon coarse sea salt (or kosher salt, for serving)
Directions
- Preheat oven to 325°F (163°C).
- Season all sides of the 6 lb. slab bone-in short rib (4 bones) liberally with 2 Tbsp. kosher salt, 2 Tbsp. crushed black pepper and 1 Tbsp. ground caraway seeds.
- Heat a large frying pan over medium-high heat. Add 1 Tbsp. canola oil to the hot pan. When oil starts to shimmer place short rib, fat side down in pan and press lightly to ensure an even sear. Carefully sear all sides of the short rib. Once all sides are seared, remove and set aside to rest. Reserve the pan with the juices.
- Cut 3 large yellow onions in half, trim ends, and slice onion into 1/2-inch slices, set into a medium mixing bowl.
- Place onions in a medium mixing bowl. Peel 3 large carrots.
- Remove the ends of the carrots and chop into large chunks.
- Add onions to frying pan, stir, and cook until onions begin to brown, about 1 minute.
- Add 2 Tbsp. tomato paste to pan and cook until charred, stirring frequently, about 30 seconds. Add 2 Tbsp. sweet paprika and 3 smashed garlic cloves and stir.
- Deglaze the pan by pouring 1 cup of beef stock and into the pan and stirring well.
- Add carrots and stir. Add remaining caraway seeds and stir, cooking 30 seconds more.
- Add chopped tomatoes and stir well.
- Spoon 1/3 of the goulash into a baking dish. Place short ribs fat side up on top and cover with remaining goulash.
- Tightly cover the baking dish with two layers of aluminum foil and place in the oven. Cook at 325°F (163°C) for 4 hours.
- Check the ribs for doneness. The meat should be tender and falling off the bone. Internal temperature should read 145°F (63°C). When done, remove from oven and discard aluminum foil.
- While the ribs are resting, prepare the garnishes. Rough chop 2 cups parsley. Stir 1 cup sour cream in a small bowl, until creamy, and sprinkle with 1/4 tsp. paprika.
- Remove short ribs from the pan and slice short rib in between each bone.
- Season the ribs with 1 tsp. coarse sea salt or kosher salt.
- Serve short ribs with goulash, chopped parsley and sour cream.
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