"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
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boneless beef short ribs, trimmed and cut into 2-inch pieces
1 (8 ounce) can
onion, finely chopped
ground black pepper
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.
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.
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!
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.
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.
very tasty however to get my short ribs to fall apart I cook for 3 hours or 2.5 covered. Definitely will do again. :)
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!
I loved it. Great recipe so easy and tasty
* Percent Daily Values are based on a 2,000 calorie diet.
Tanya's Boneless Short Ribs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 501
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