Recipes and Cooking Short Rib Goulash 4.6 (7) 2 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2022 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Hands On Time: 30 mins Total Time: 10 hrs 30 mins Servings: 8 Jump to Nutrition Facts 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 Directions Slow Cooker: 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. 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: 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. 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. 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. Rate it Print Nutrition Facts (per serving) 684 Calories 43g Fat 30g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 684 % Daily Value * Total Fat 43g 55% Saturated Fat 18g 90% Cholesterol 159mg 53% Sodium 773mg 34% Total Carbohydrate 30g 11% Total Sugars 4g Protein 42g Vitamin C 22.7mg 114% Calcium 83mg 6% Iron 7.2mg 40% Potassium 993mg 21% Fatty acids, total trans 3g Folate, total 40.1mcg Vitamin B-12 6.4mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.