Mexican Beef Short Ribs
Great Mexican-style 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.
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