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Slow-Cooker Short-Rib Goulash
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Prep Time:
45 minutes
Total Time:
8 hours 45 minutes
"Delicious slow-cooked beef short ribs perfect for weeknights or weekends. Browning and deglazing for maximum flavor. Ideal for cozy cold nights."
Ingredients:
  • 1/3 cup Gold Medal™ all-purpose flour
  • 8 bone-in beef short ribs (4 inches thick each), English cut (about 4 lb)
  • 1 medium onion, sliced
  • 2 tablespoons sweet paprika
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 cups Progresso™ beef flavored broth
  • 1/4 cup Muir Glen™ organic tomato paste
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Instructions:
  • Grease a 5-quart slow cooker with cooking spray.
  • Combine the flour, salt, and pepper in a shallow pan. Dredge the short ribs in the flour mixture, ensuring all sides are coated. Set aside any extra flour mixture for later use.
  • In a large skillet, heat the oil over medium-high heat. Brown 4 short ribs for 5 to 7 minutes, flipping occasionally. Transfer the ribs to the slow cooker and repeat with the remaining 4 ribs.
  • Lower the heat to medium, then add the onions to the same skillet with the drippings. Sauté and stir for 3 to 4 minutes until they soften. Introduce the garlic and cook for an additional minute. Sprinkle in the paprika, smoked paprika, red pepper, and the remaining flour mixture. Cook and stir for 1 minute. Whisk in the broth and tomato paste until well combined. Bring it to a boil, deglazing the skillet by scraping any browned bits. Take it off the heat and pour the flavorful broth mixture carefully over the short ribs in the slow cooker.
  • Cover the slow cooker and allow the ribs to cook on Low heat setting for 8 to 10 hours or until they are tender and easily falling apart. Transfer the short ribs to a serving platter. Remove any excess fat from the sauce in the slow cooker. Stir the sauce, then pour it over the ribs. Garnish with parsley and serve with sour cream and egg noodles, if desired.

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