READY IN ABOUT 1½ hrs

Tanya's Boneless Short Ribs

Read Reviews (11)

"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...." — REBELMOM

Directions

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).

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

May 25, 2008

This recipe was fabulous. The meat was so tender but of course with this cut of meat a little fatty. The flavor was wonderful and a little bit of the sauce served over white rice made a quick and yummy dinner. Definately would make again.

—Stasia

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Most Helpful Critical Review

Jun 13, 2005

Very tasty and easy to prepare. Mine didn't come out as tender as I'd hoped-I think next time I'll try them in the slow cooker.

—LEARNINGTOCOOK5

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17 Ratings

Jul 16, 2006

The sauce is just great. I think I'll try it on some other cuts of meat! I am new to using boneless rib meat and mine came out a little tough. I love the idea of it so much I am going to try it again!

—xtinemac

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Jan 20, 2011

The people who said to put these in a slow cooker were probably right. I didn't have time to leave them all day cooking. They were a bit dried out and tough. I also had to adjust the sauce, as it was really too hot for my taste. We added some brown sugar and honey and it mellowed out the heat a bit. By slow cooking and adjusting the sauce down a notch, I'm betting this recipe would earn 5 stars.

—researchnurse

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Sep 30, 2010

Delicious! The sauce smells soooo good while it's cooking. Ribs came out very tender. I didn't have tomato juice, so I used a "Spicy Hot V8" and omitted the hot sauce. Would make this again.

—Christine

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Aug 18, 2011

very tasty however to get my short ribs to fall apart I cook for 3 hours or 2.5 covered. Definitely will do again. :)

—Heather

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Apr 20, 2011

This recipe was VERY yummy! I used the exact ingredients and broiled the meat on both sides for 20 minutes. I dumped the sauce and meat into a crock pot and let it run on low for 8 hours. SO GOOD!

—Elaine

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Apr 24, 2008

I loved it. Great recipe so easy and tasty

—Mimi

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Nutrition

Calories
651 kcal
33%

Carbohydrates
6.3 g
2%

Cholesterol
124 mg
41%

Fat
55.7 g
86%

Fiber
1 g
4%

Protein
29.5 g
59%

Sodium
489 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tanya's Boneless Short Ribs

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 651
Calories from Fat: 501

% Daily Value *
Total Fat 55.7g 86 %
Saturated Fat 23.6g 118 %
Cholesterol 124mg 41 %
Sodium 489mg 20 %
Potassium 588mg 16 %
Total Carbohydrates 6.3g 2 %
Dietary Fiber 1g 4 %
Protein 29.5g 59 %
Sugars 4.1g
Vitamin A 6 %
Vitamin C 23 %
Calcium 5 %
Iron 40 %
** Thiamin 12 %
Niacin 55 %
Vitamin B6 24 %
Magnesium 12 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.