This can be made a day or two ahead of serving.  No one ever said short ribs are lean meat!  Note, too, that the completed dish (without the noodles) can be frozen very successfully.

One of my internet acquaintances posted this recipe a couple days ago and I went right out looking for the short ribs.

Ensuing conversation on the group made this seem more and more appealing and Nancy’s endorsement encouraged me to try preparing short ribs one more time.  I think I haven’t fixed them in 20 years if ever.

I looked for them at Cub this morning and struck out – they quit carrying the bone-in ribs when they quit cutting meat.  Rats!  Mid-afternoon I called Byerly’s and they have them!  Hurrah!  Mother of Alex!  I didn’t ask the cost and nearly swooned to learn that four pounds would run to about $20.  I don’t think so.  So I bought two packages (four pieces total, 3 bones per) for about $10, came home and started cooking.   I decided that I would make halushky instead of using noodles.  (The halushky are cooked separately, not with the meat as the noodles in the recipe do.) 

Hungarian Short Ribs

Adapted from a November 28, 2006, post by Nancy Young to Usenet’s rec.food.cooking

Serving Size:4

Plan for a good three hours before it’s ready

4 lbs. beef short ribs, flanken style (ask the meat guy)

2 medium onions sliced

1 15-ounce can tomato sauce

1 cup water

1/4 cup packed brown sugar

1/4 cup vinegar

1 1/2 teaspoons salt

1 1/2 teaspoons dry mustard

1 1/2 teaspoons Worcestershire sauce

2-3 teaspoons sweet paprika

6 ounces medium noodles

Cut ribs into serving size pieces; trim excess fat.

In Dutch oven, brown ribs on all sides.  Add onions. Blend

together tomato sauce, water, brown sugar, vinegar, salt,

dry mustard, Worcestershire and paprika; pour over meat.  Cover and

simmer until meat is almost tender, about 2 hours.

Skim off fat.  Stir in noodles and cook, stirring occasionally,

until the noodles are tender, 20 to 25 minutes more.

Disclaimer:  I have never made it with the noodles as instructed above.  I

only serve it with halushky.

Then I added a sliced onion and combined and poured the remaining ingredients over as instructed. I let it simmer for two hours, made the halushky, nuked the frozen peas, set the salads out and we ate!