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I recently made a delicious Short Rib Goulash for my family for dinner – preparing it in the morning and letting it slowly simmer all day, filling the house with its gorgeous savory aroma.

I separated the bones out, and saved them for our sweet puppy, Lulu – boy and dog were both happiness filled.


short rib goulash

8 bone-in beef short ribs

1 tablespoon paprika

2 tablespoons olive oil

1 butternut squash, peeled, seeded and cut into 2-inch cubes

1/2 cup beef broth

1/2 cup red wine

2 tablespoons soy sauce

4 cloves garlic, minced

1 teaspoon dried thyme, crushed

2 tablespoons tomato paste

2 tablespoons prepared horseradish

Season ribs with paprika, salt and pepper. In a large skillet, brown meat in hot oil over medium-high heat or until well browned, tuning occasionally. Transfer to slow cooker. Add squash, broth, wine, soy sauce, garlic and dried thyme. Cover, cook on low 10 to 12 hours or high 5 to 6 hours.

Remove ribs and vegetables to a serving dish, skim fat from cooking liquid. Whisk in tomato paste and horseradish. Remove bones from meat and coarsely chop meat, stir into sauce. Serve over hot pasta if desired.


Recipe adapted from Better Homes and Gardens, January 2017