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.

★★★★★ 1 vote


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

How to Make Braised Boneless Beef Ribs


  • 1Heat 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.
  • 2To the same pan, add celery, onion, garlic and mushrooms. Cook until softened, about 3 minutes.
  • 3Add 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.

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About Braised Boneless Beef Ribs

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