Tanya's Boneless Short Ribs |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Boneless, simmering short ribs broiled then thrown in the oven. Easy as 1-2-3. Hubby LOVES this dish and whines when I don't make it. If you like LOTS of sauce double the liquid amounts. Great for indoor cooking nights.... Ingredients:
4 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces |
1 (8 ounce) can tomato sauce |
1 cup tomato juice |
1 small onion, finely chopped |
3 tablespoons cider vinegar |
2 tablespoons worcestershire sauce |
1 tablespoon hot sauce |
1/4 teaspoon ground cinnamon |
1 pinch ground cloves |
1 pinch ground black pepper |
Directions:
1. Preheat the oven broiler.
2. Place ribs on a rack in a broiler pan, and broil on top oven rack 15 minutes, or until well browned. Remove from heat, and transfer to a baking dish. Reduce oven temperature to 350 degrees F (175 degrees C).
3. In a saucepan over medium heat, mix the tomato sauce, tomato juice, onion, vinegar, Worcestershire sauce, and hot sauce. Season with cinnamon, cloves, and pepper. Bring to a boil. Pour over the ribs in the baking dish.
4. Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).
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