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Recipe: Beef Short Rib Goulash Over Egg Noodles With Grilled Peppers and Sour Cream

culinaryteam

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Jimi_Ballard_599259

Looks delicious, but given that the ribs cook for 24 hours, you might adjust your recipe text to make the timeline more clear. Moving to roasting the peppers in the same pan makes sense but then you should be clear to refrigerate the results and not move on until ribs are almost ready... Not all of us are as savvy as you smarties.

Elda_970143

314 sweet bell peppers? That is in gram, correct?

brian_martin2001

@Elda yes

Zarinna_Mulla_1163151

Thank you for this delicious recipe. The ribs were like butter!!

lisa_doris_1692726

I make my goulash with pork. I decided to try to sous vide this and freeze. I have a quick question on cook time and temp. I cubed boneless country-style ribs into 1.5-inch pieces, leaving most of the fat on but trimming some. I sautéed onions and seasoned everything, then added it all to a sous vide bag with a batch of leftover goulash gravy I had frozen. How long should I sous vide this if I want the meat to be tender but not shredded?