Short Rib Goulash

This take on goulash features beef short ribs in a flavorful gravy. Make the beef short rib goulash in a slow cooker or pressure cookier.

Ingredients

8 bone-in beef short ribs (3 3/4 to 4 1/2 pounds total), trimmed
1 tablespoon paprika
2 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoon olive oil
2 pound butternut squash, and/or rutabaga, peeled, seeded, and cut into 2-inch cubes (about 4 cups)
½ cup reduced-sodium beef broth
½ cup dry red wine
2 tablespoon soy sauce
4 cloves garlic, minced
1 teaspoon dried thyme, crushed
2 tablespoon tomato paste
2 tablespoon prepared horseradish
Hot cooked noodles
Fresh thyme

METHOD

Slow Cooker:

1. Season ribs with paprika, salt, and black pepper. In a very large skillet, brown meat in hot oil over medium-high heat or until well browned, turning occasionally (or use slow cooker browning function). Transfer to 6-qt. 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.
2. Remove ribs and vegetables to a serving dish. Skim fat from cooking liquid. Whisk in tomato paste and horseradish. Serve sauce with ribs and noodles. Top with fresh thyme.

Pressure Cooker:

3. Season the ribs with paprika, salt, and black pepper. For a 6-qt. electric cooker, use sauté setting to brown ribs, half at a time, in hot oil. For a 6-qt. stove-top cooker, brown meat, half at a time, in hot oil in cooker. Return all meat to cooker. Add squash, broth, wine, soy sauce, garlic, and thyme. Lock lid.
4. Set electric cooker on high pressure to cook 30 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer’s directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 30 minutes. Remove from heat. Let stand to release pressure naturally, at least 15 minutes. Open lid carefully.
5. Transfer ribs and vegetables to serving dish. Skim fat from cooking liquid. Whisk in tomato paste and horseradish. Serve sauce with ribs and noodles. Top with fresh thyme.