Recipe for Mexican Ribs from the Beef section.
Mexican Ribs4 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 Parboil short ribs in water to cover for 45 minutes to remove excess fat. Drain; cut off visible fat and place in crockpot. Mix au jus and taco mix with broth and cornstarch. Pour over short ribs; add green pepper. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH. Serve with rice or noodles. Makes 4 generous servings.
We hope you enjoy your freshly made Mexican Ribs. This recipe came from Beef's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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