Recipe information
Yield
Serves 6
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
Preparation
Step 1
Combine first 4 ingredients in 9x13-inch baking dish. Add beef and turn to coat with marinade. Cover and refrigerate 5 hours or overnight.
Step 2
Preheat oven to 350°F. 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.
