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Tanya's Boneless Short Ribs

Tanya's Boneless Short Ribs

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
REBELMOM

REBELMOM

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....

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 55.7 g
  • 86%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 489 mg
  • 20%

Based on a 2,000 calorie diet

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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).
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Stasia
61

Stasia

5/25/2008

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.

LEARNINGTOCOOK5
59

LEARNINGTOCOOK5

6/13/2005

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.

xtinemac
24

xtinemac

7/16/2006

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!

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