braised boneless beef ribs
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.
prep time
cook time
method
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yield
Ingredients
- 1-3 pound boneless beef ribs
- 3 teaspoons paprika
- 3 teaspoons garlic powder
- - salt and pepper
- 2 tablespoons vegetable oil
- 1 cup chopped celery
- 2 cloves garlic (chopped)
- 1 - red onion (chopped)
- 8 ounces sliced mushrooms
- 32 ounces canned tomatoes
- 1 can beef broth
- 1 can tomato sauce
- 2 tablespoons worcestershire sauce
- 1/4 cup red wine
- 1 tablespoon italian seasoning (thyme, oregano, basil, parsley)
- - garlic mashed potatoes or cooked egg noodles
How To Make braised boneless beef ribs
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Step 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.
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Step 2To the same pan, add celery, onion, garlic and mushrooms. Cook until softened, about 3 minutes.
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Step 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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