Slow Cooker Recipes
Mexican Ribs
Yield: 4 generous servings
Ingredients
- 4 to 5 pounds beef short ribs
- 1 envelope taco seasoning mix
- 1 envelope au jus mix
- 12 ounces chicken broth
- 1 tablespoon cornstarch
- 1/2 green bell pepper, chopped
Instructions
- Parboil short ribs in water to cover for 45 minutes to remove excess fat.
- Drain; cut off visible fat and place in slow cooker.
- Mix au jus and taco mix with broth and cornstarch.
- Pour over short ribs; add bell pepper.
- Cover and cook for 8 to 10 hours on LOW or for 4 to 5 hours on HIGH.
- Serve with rice or noodles.