Mexican Short Ribs

Mexican Short Ribs – These are so tender and flavorful! I served these last night with corn on the cob fresh from the garden, and some steamed broccoli. It would be equally good as the anchor for a Mexican supper including spanish rice, refried beans and tortillas. It’s quick to put together, and smells great cooking all day. Left over meat could be removed from the bone and shredded for tacos or burritos, or shredded and added back to the tomatoes and juices in the pot, then heated and served over rice. This is a great crockpot meal.


Mexican Short Ribs

Enough Beef Short Ribs (bone in) to serve your family, the meatier the better
1 or 2 onions, quartered and then separated into individual slices
2 (or more) 15 oz. cans of diced tomatoes (or fresh, chopped tomatoes from your garden with the juice)
1 small can of diced chilies, optional (or diced fresh from your garden)
1 envelope of taco seasoning, (or about 1/4 cup of bulk taco seasoning or from scratch taco seasoning)
Salt and Pepper to taste

Brown the short ribs on all sides in a frying pan with a little bit of oil. Salt and pepper to taste. Place browned ribs in crockpot, layering with onions throughout. Sprinkle taco seasoning over the top. Pour two cans of diced tomatoes over all. (You’ll want to add enough tomatoes to cover your meat and to have plenty of juice for the meat to cook in all day.) Add the diced chiles if desired. Cook on low for 6 – 8 hours.

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