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Categories:Viewed: 59 - Published at: 4 years ago
Ingredients
- 2 10-ounce cans enchilada sauce
- 1 large onion, finely chopped
- 1/2 cup hoisin sauce
- 4 large garlic cloves, minced
- 3 pounds boneless beef short ribs
- 3 green onions, sliced
Method
- Combine first 4 ingredients in 9x13-inch baking dish.
- Add beef and turn to coat with marinade.
- Cover and refrigerate 5 hours or overnight.
- Preheat oven to 350F.
- Turn beef ribs.
- Cover with foil and bake until meat is very tender when pierced with fork, turning occasionally, about 2 hours.
- Sprinkle with green onions and serve.
