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
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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.