Mexican Ribs

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.

Serve with rice or noodles.

Makes 4 generous servings.