Tanya's Boneless Short Ribs

Ingredients

• 2 lb boneless beef short ribs
• 1/4 cup olive oil
• 1/4 cup red wine
• 1/4 cup balsamic vinegar
• 1/4 cup Worcestershire sauce
• 2 tablespoons garlic, minced
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh thyme, minced
• 2 tablespoons fresh oregano, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together olive oil, red wine, balsamic vinegar, Worcestershire sauce, garlic, rosemary, thyme, oregano, salt, and pepper.
3. Add the boneless short ribs to the bowl and coat with the marinade. Cover and refrigerate for at least one hour.
4. Line a baking sheet with aluminum foil and place the ribs on the prepared baking sheet. Discard any remaining marinade.
5. Bake in the preheated oven for 1 hour and 30 minutes, or until the ribs are tender when pierced with a fork.
6. Remove from the oven and let rest for 10 minutes before serving.

Interesting Facts

• Boneless beef short ribs can be used in a variety of dishes, such as stews, soups, and braises.
• Short ribs are a great source of protein, iron, and zinc.
• The marinade used in the recipe helps to tenderize the meat and infuse it with flavor.