Mexican Beef Short Ribs

Great Mexican-style beef short ribs.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Author CD Kitchen


  • 2 tablespoons olive oil
  • 3 pounds beef short ribs
  • 3 tablespoons homemade Mexican taco seasoning or 1 package of store-bought
  • 1/2 medium green bell pepper chopped
  • 1/2 medium yellow onion chopped
  • 1 10 1/2 ounce can beef consomme (In the soup aisle. You can substitute beef broth if you can't find it)
  • Rice cooked


  • Heat oil over medium-high heat in a large Dutch oven.
  • Add ribs and brown on all sides.
  • Remove any excess oil or fat.
  • Add remaining ingredients. Bring to a boil then reduce to a slow simmer. Cover and cook for 6-8 hours or until meat is fall-off-the-bone tender.
  • Serve over rice with the gravy from the pot.