Mexican Beef Short Ribs Archives

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.

Make It Your Way

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. I like having the bold taco flavors as the meat is quite bold by itself.

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Also try my slow cooker baby back ribs.

Mexican Beef Short Ribs

CD Kitchen

Great Mexican-style beef short ribs.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Dish

Cuisine American

Servings

Calories 449 kcal

Equipment

Dutch Oven

Ingredients

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
rice cooked, for serving

Instructions

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.

Notes

If you can’t find beef consommé you can substitute beef broth.

Nutrition

Calories: 449kcalCarbohydrates: 2gProtein: 48gFat: 26gSaturated Fat: 11gCholesterol: 147mgSodium: 501mgPotassium: 975mgFiber: 1gSugar: 1gVitamin A: 71IUVitamin C: 13mgCalcium: 31mgIron: 6mg

Keyword beef, Mexican, ribs

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