Prep 15 mins
Cook 8 hrs
Prep time is for browning the ribs.
Make and share this Mexican Short Ribs Crock Pot recipe from Food.com.
- 4 lbs short rib of beef
- 1 (10 1/2 ounce) can beef consomme
- 1 (1 1/4 ounce) package taco seasoning mix
- 1⁄4 cup green bell pepper, chopped
- In large skillet brown ribs; pour off excess fat.
- Mix beef consomme; with dry taco mix; add green pepper.
- Add to meat to crock pot; pour sauce over ribs.
- Cover over and cook on LOW for 6 to 8 hours.
I actually found this same recipe on another site and thought of checking to see if it was on here before I added it. (oukosher.org) Well, I used pork ribs instead of beef and added a pinch of (curry, red pepper, cumin, corriander, onion powder and chili powder) and 1 teaspoon garlic. I loved it. The way I did it made it a bit spicier but it was really good. A classic Mexican flavor.
My son and I loved these. We put it in a tortilla with sour cream and cheese. Wonderful!! This recipe has a really good flavor. I like the others did not brown the ribs first, but they still tasted great! I also used a red bell pepper instead of green since that was all I had on hand. I will freeze the leftovers with some of the juice for a quick meal later! Thanks!
I didn't brown the ribs, either, and it still turned out great. I threw this together in the morning before I went to work on a chilly, rainy day, and walked in the door later to a great aroma and a tasty meal, as though I had slaved in the kitchen for about 5 minutes worth of effort. I added some sliced onion, as well as a mixture of green and red bell peppers, since I had both on hand. I served this beside/over broad egg noodles with sour cream on the side, a la Mexican stroganoff. I did have to add a bit of water after I got home (after about 8 hours), since the meat had absorbed quite a bit, and I wanted it a bit wetter for my noodles. Thanks for posting!