Slow Cooker Mexican Short Ribs Recipe
This Mexican Short Ribs recipe is easy but full of flavors.
Short ribs cut from the chuck in front of the animal have more meat and less fat than the ribs cut from further back - what is known as the plate.
You can also use Baby Back Ribs but they have much more bone than meat.
Slow Cooker Mexican Short Ribs Recipe
INGREDIENTS:
- 4 pounds beef short ribs
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, sliced
- 10 1/2 ounces can condensed beef broth
- 1 1/4 ounces envelope taco seasoning mix
- Salt and pepper for seasoning
DIRECTIONS:
- Season beef with some salt and pepper
- In a large skillet brown short ribs.
- Drain off excess fat and transfer short ribs to the slow cooker or crockpot.
- Combine beef broth with taco mix, mix well.
- Add the chopped green pepper, red pepper and onions.
- Pour the mixture into hot skillet and stir, scraping up browned bits.
- Pour over ribs.
- Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
- Serve with flour or corn tortillas or rice.