I don’t cook beef short ribs that often. In fact, never. We’re more a pork ribs-making household. But, I ran across this simple idea for Mexican beef short ribs from CD Kitchen and decided to give it a try. The end result is pretty ‘beefy’, but with a little Mexican flavor to back it up. Great over rice. Surprisingly fantastic and quite the plate of comfort food.
These Mexican beef short ribs are great just as they are. The nice thing about this recipe is that you don’t have to make it ‘Mexican’ if you want to change it up a bit. Substitute whatever seasoning you want for the taco seasoning.
Mexican Beef Short Ribs
- 2 tablespoons olive oil
- 3 pounds beef short ribs
- 3 tablespoons homemade Mexican taco seasoning or 1 package of store-bought
- ½ medium green bell pepper chopped
- ½ medium yellow onion chopped
- 10 ½ ounce beef consomme (In the soup aisle. You can substitute beef broth if you can't find it)
- rice cooked, for serving
- 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.
Nutritional values are approximate.