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Mexican Beef Short Ribs

Mexican Beef Short Ribs

Great Mexican-style beef short ribs.
Course Main Dish
Cuisine American
Keyword beef, Mexican, ribs
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Calories 449kcal
Author CD Kitchen


  • 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.


Calories: 449kcal | Carbohydrates: 2g | Protein: 48g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 147mg | Sodium: 501mg | Potassium: 975mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 6mg