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.
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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.
Serve with rice or noodles.
Makes 4 generous servings.
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