How To make Mexican Style Short Ribs
Ingredients
4
pound
beef, short ribs
10 1/2
oz
beef consomme
1 1/4
oz
taco seasoning mix
1/4
cup
bell pepper, green, chopped
Directions:
In large skillet brown ribs; pour off excess fat. Mix beef consomme with dry taco mix; add green pepper. In crockpot, pour sauce over ribs. Cover and cook on low for 6-8 hours.
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Pre-heat oven to 400 Degrees
Ingredients
Ran of Beef back ribs or short ribs
1 Tbsp chili powder
1 Tbsp onion powder
1 Tbsp black pepper
1 Tbsp salt (adjust to taste
Salsa ingredients
6 tomatillos
4 tomatoes
4 garlic cloves
2 serranos or jalapeños
1 small purple onion
1 medium onion
2 Anaheim peppers or hatch chili
4 pasilla chiles
1 to 2 Tbsp salt
Juice of 1 to 2 limes
Chopped onion and cilantro to taste
Extra spice use 10 chiles de arbol
For darker salsa roast until charred
Bake for 1 hour at 400 (F) Degrees
Next bake at 280 degrees (F) for 3 to 3 1/2 hours or until you seek beef meat detaching from bone
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Beef Short Ribs Recipe - Grilled Flanken Style Beef Ribs
Thank you for watching my beef short ribs recipe video. On this video, I took some flanken style beef ribs from E3 Meat Co and grilled them on my Yoder Flattop charcoal grill. The marinade that I used is key for the most tender and delicious beef short ribs.
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BEEF RIBS IN SALSA | Mexican Red Rice Recipe | Stewed Beef Ribs in Salsa
Today I am cooking at home and making tender stewed beef ribs in a flavorful salsa broth. I will also show you another variation of Mexican style rice using fresh tomatoes. This is what's for dinner.
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______________________________
0:00 Intro
0:12 Prep the Ribs
1:18 Prep The Salsa
2:22 Making The Beef In Salsa
6:53 Making The Rice
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INGREDIENTS
1 1/2 to 2 lb ( 680 to 907 g ) cross-cut beef ribs
1/2 tsp garlic powder
1/2 tsp seasoned salt
1 tsp Trader Joe's Onion Salt blend
1/4 tsp cracked black pepper
2 cups (473 ml) water
1 medium to large tomato
2 tomatillos
1 to 2 jalapeños
3 cloves garlic
1 1/2 tsp beef bouillon powder
1 1/2 tsp tomato chicken bouillon powder
salt and pepper to taste
1/2 of a small onion
1 to 2 dried bay leaves
fresh epazote (optional)
MEXICAN RED RICE
1 cup (195 g) long grain rice (rinsed)
1 1/4 cup (295 ml) water
1 Tbsp (10 g) chicken bouillon powder
2 medium tomatoes
2 cloves garlic
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground cumin
1/2 of a small onion
pinch of salt
pepper to taste
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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Braised Short Ribs | Basics with Babish
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This week on Basics, it's time to prepare for fall with some braised short ribs and a thyme-infused negroni bianco.
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Tacos Recipe Birria tacos “Short ribs”
For the sauce I added 2 Tbsp of light brown sugar