Chili-Braised Boneless Short Ribs

• 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

1. Combine first 4 ingredients in 9x13-inch baking dish.
2. Add beef and turn to coat with marinade.
3. Cover and refrigerate 5 hours or overnight.
4. Preheat oven to 350F.
5. Turn beef ribs.
6. Cover with foil and bake until meat is very tender when pierced with fork, turning occasionally, about 2 hours.
7. Sprinkle with green onions and serve.

enchilada sauce, onion, hoisin sauce, garlic, boneless beef short ribs, green onions

Taken from www.epicurious.com/recipes/food/views/chili-braised-boneless-short-ribs-34 (may not work)