In a small cup, mix 3 teaspoons of chili powder, 1 teaspoon of ground cumin (don't leave that out), 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of oregano and 1 tablespoon of dry onion flakes. Mix well and sprinkle both sides of the meat evenly as possible (no need to brown the meat!!)
Note: Hubby does not like spicy food, so the spice measurements above are very conservative. Add more if you like a little "heat".
Put the seasoned meat in the crockpot in single layer and top with a 4 ounce can of undrained mild green chile's (I use Ortega). Do not add any liquid!!
Cook on low for 6 hours or until they are fall apart tender (it really depends on how thick the meat is).
Click on this photo for a tasty look
Remove the meat from the crockpot and cover with foil to keep warm for a few minutes. The meat will have naturally made about a cup of broth in the bottom of the crockpot...thicken it and coat the meat with the "taco gravy". Each boneless short rib makes one huge awesome taco!!
The leftovers (sliced on the bias) made fantastic grilled beef and cheese subs.