Chili-Braised Boneless Short Ribs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 10-ounce cans enchilada sauce |
1 large onion, finely chopped |
1/2 cup hoisin sauce |
4 large garlic cloves, minced |
3 pounds boneless beef short ribs |
3 green onions, sliced |
Directions:
1. Combine first 4 ingredients in 9x13-inch baking dish. Add beef and turn to coat with marinade. Cover and refrigerate 5 hours or overnight.
2. Preheat oven to 350°F. Turn beef ribs. Cover with foil and bake until meat is very tender when pierced with fork, turning occasionally, about 2 hours. Sprinkle with green onions and serve.
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