BONELESS BEEF RIBS RECIPES

TANYA'S BONELESS SHORT RIBS RECIPE | ALLRECIPES

Tanya's Boneless Short Ribs Recipe | Allrecipes image

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....

Provided by Tanya Preston

Categories Main Dishes Rib Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 10

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
¼ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground black pepper

Steps:

Preheat the oven broiler.
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).
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.
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).

Nutrition Facts : Calories 651.1 calories, CarbohydrateContent 6.3 g, CholesterolContent 124.4 mg, FatContent 55.7 g, FiberContent 1 g, ProteinContent 29.5 g, SaturatedFatContent 23.6 g, SodiumContent 489.2 mg, SugarContent 4.1 g

WINE BRAISED BONELESS SHORT RIBS RECIPE - FOOD.COM

Wine Braised Boneless Short Ribs Recipe - Food.com image

Beef short ribs braised in a big red until tender and juicy. I call for chicken stock because of the quality of store bought beef broth. If you have good quality beef broth, then use it, but store bought broth is usually mostly flavoring and tastes metallic.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 1 short rib, 4 serving(s)

Number Of Ingredients 14

Ingredients

4 boneless beef short ribs
1/4 cup flour
2 tablespoons canola oil
1 large onion
1 celery rib
1 large carrot
3 garlic cloves
1 cup wine
1 -2 cup chicken stock
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper

Steps:

Preheat oven to 350°F.
Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
Add wine and reduce by half.
Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).

Nutrition Facts : Calories 196.7, FatContent 8, SaturatedFatContent 0.8, CholesterolContent 1.8, SodiumContent 175, CarbohydrateContent 17.9, FiberContent 2.1, SugarContent 5.1, ProteinContent 3.5

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