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Macayo’s Traditional Boneless Short Ribs Recipe

Traditional short ribs are a favorite for many, but our Macayo’s boneless short ribs have a twist: sweet, speciality enchilada sauce straight from our vault of recipes.


2 10 oz. cans Macayo’s Enchilada sauce

1 onion, finely chopped

.5 cup hoisin sauce

4 cloves garlic, minced

1 lbs. boneless beef short ribs


Combine first 4 ingredients in 9×13-inch baking dish. Add beef and turn to coat with marinade. Cover and refrigerate 6 hours or overnight.

Preheat over to 350ºF. Turn beef ribs. Cover with foil and bake until meat is very tender when pierced with a fork, turning occasionally, about 2 hours. Serve.