Braised Boneless Beef Ribs

Robyn Weinstein


This is a delicious way to use some of those tomatoes I canned. My husband loves beef ribs, so I was trying to find a way to use them. I searched my cabinets for whatever would give me ideas...then it came to me...braise them with tomatoes! My family loves this recipe and requests it often.

pinch tips: How to Use a Meat Thermometer




1-3 lb
boneless beef ribs
3 tsp
3 tsp
garlic powder
salt and pepper
2 Tbsp
vegetable oil
1 c
chopped celery
2 clove
garlic (chopped)
red onion (chopped)
8 oz
sliced mushrooms
32 oz
canned tomatoes
1 can(s)
beef broth
1 can(s)
tomato sauce
2 Tbsp
worcestershire sauce
1/4 c
red wine
1 Tbsp
italian seasoning (thyme, oregano, basil, parsley)
garlic mashed potatoes or cooked egg noodles

Directions Step-By-Step

Heat oil in a large oven proof pan. Sprinkle ribs with paprika, garlic powder, salt and pepper. Seer the ribs in the oil. Remove from the pan and reserve for later.
To the same pan, add celery, onion, garlic and mushrooms. Cook until softened, about 3 minutes.
Add the remaining ingredients, bring to a boil.Put the ribs into the tomato mixture, cover with a lid and place in the oven (preheated to 350). Cook 3 hours or until the meat is tender and falls apart. Serve over garlic mashed potatoes or cooked egg noodles.

About this Recipe

Course/Dish: Beef, Ribs
Hashtags: #tomatoes, #braised