Mexican Short Ribs


My dear friend Mel gave me this recipe for Short Ribs.  It turned out great, fell off the bone with zero effort, and both of my boys gave it a thumbs up.  This is a keeper!  You could add some jalapeño to spice it up too!


  • 1-2 lbs beef short ribs
  • 2 cups beef broth (substitute chicken or
  • vegetable broth, or just water)
  • 7 oz. can of tomato paste
  • 14 oz. can of diced green chiles
  • ⅔ cups tomato sauce
  • 2-3 teaspoon avocado oil (substitute olive oil)
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • hint of paprika
  • Salt and pepper to taste


  1. Heat up the avocado oil in a skillet and brown the ribs all over.
  2. In crockpot – add broth and spices (garlic powder, onion powder, paprika)  and mix together.
  3. Place short ribs in crockpot. Pour tomato sauce, tomato paste, and green chiles over the ribs. Add salt and pepper.
  4. Cover and let cook on Low for 8 hours*, or until the meat is falling off the bone. Yum.

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