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Close-up of a plate with braised shredded beef stew, featuring tender meat chunks, sliced carrots, and a savory paprika-infused sauce, garnished with herbs. A fork is placed nearby.
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Paprika Braised Country Style Ribs

Paprika-braised country-style ribs are tender, succulent cuts of meat slow-cooked in a rich, smoky paprika-infused sauce that enhances their deep, savory flavor.
Prep Time20 minutes
Cook Time2 hours 40 minutes
Course: comfort food, dinner, Main Course, Main Dish, Pork
Cuisine: American, Hungarian, Mediterranean
Keyword: asian ribs, braised, hearty, Hungarian recipe, paprika ribs, savory, slow-cooked
Servings: 12 people
Author: Courtney ODell
Cost: 35

Ingredients

Instructions

  • Pat 3-5 shoulder cut country style ribs dry with paper towels.
    A display of ingredients featuring raw meat, including country style ribs, carrots, onion, tomato paste, canned tomatoes, chicken broth, seasoning, thyme, paprika, and salt on a white surface.
  • Season generously on all sides with 2 teaspoons salt, 2 teaspoons pepper, 1 teaspoon garlic powder, 1 teaspoon Italian herbs, and 1 teaspoon cumin.
    Braised, seasoned pieces of country style ribs with a hint of paprika rest invitingly in a white bowl.
  • Heat 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Add the ribs and sear on all sides until golden brown, about 2-3 minutes per side.
    Tender country-style ribs braised with paprika, cooked to perfection in a pot.
  • Remove the ribs from the pot and set aside.
  • In the same pot, add the diced onion and carrots. Sauté for 5-7 minutes, until softened.
    Chopped onions and sliced carrots sautéing in a pot with a sprinkle of paprika create the perfect aromatic base for braised country style ribs.
  • Add the minced garlic and cook for 1-2 minutes until fragrant.
  • Pour in the chicken stock, scraping the bottom of the pot to release any browned bits.
  • Place the seared ribs back into the pot, ensuring they are partially submerged in the braising liquid.
    Braised country style ribs simmering in a pot with seasoned broth, enhanced by a hint of paprika.
  • Add the diced tomatoes and stir to combine.
    A pot with braised, seasoned meat, chopped tomatoes, paprika, and herbs gently simmering in a rich broth.
  • Stir in the Hungarian paprika paste, ensuring the vegetables are well-coated.
    2 tablespoons Hungarian paprika paste
  • Add the fresh thyme and minced sage to the pot.
  • Bring the mixture to a gentle simmer.
  • Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C).
  • Braise for 2-3 hours, or until the ribs are tender and easily pull apart with a fork.
    A pot of braised country-style ribs with carrots, enhanced by a rich, dark sauce and a hint of paprika.
  • Remove the thyme sprigs before serving.
  • Taste and adjust seasoning with salt and pepper, if needed.
  • Remove ribs from pot and let rest at least 10-15 minutes before shredding or serving.
  • Add 1 teaspoon Wondra flour or a flour slurry to sauce in pan, and bring sauce to a boil, then to a slow simmer until the desired thickness. If sauce is too thick, thin by adding 1 tablespoon water or stock at a time. Spoon sauce over rested ribs when it is at desired thickness.
    Top view of a large pot filled with a rich, brown stew featuring braised chunks of meat and vegetables, subtly seasoned with paprika.
  • Serve hot with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
    A plate of shredded chicken with vegetables in a savory, paprika-infused sauce, garnished with herbs and reminiscent of the depth in braised dishes, sits invitingly beside a fork.

Nutrition

Calories: 296kcal | Carbohydrates: 6g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 576mg | Potassium: 581mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2343IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 2mg

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