Mexican Ribs Crockpot
4 to 5 pounds beef short ribs 1 envelope taco seasoning mix 1 envelope au jus mix 12 ounces chicken broth 1 tablespoon cornstarch 1/2 green bell pepper, chopped Parboil short ribs in water to cover for 45 minutes to remove excess fat. Drain; cut off visible fat and place in crockpot. Mix au jus and taco mix with broth and cornstarch. Pour over short ribs; add green pepper. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
