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Mexican Ribs

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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

  1. Parboil short ribs in water to cover for 45 minutes to remove excess fat.
  2. Drain; cut off visible fat and place in slow cooker.
  3. Mix au jus and taco mix with broth and cornstarch.
  4. Pour over short ribs; add bell pepper.
  5. Cover and cook for 8 to 10 hours on LOW or for 4 to 5 hours on HIGH.
  6. Serve with rice or noodles.

Makes 4 generous servings.