Mexican Style Shortribs
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
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. |