Slow-Cooker Ranch Short Ribs
Slow cooker ranch beef short ribs are coated in ranch seasoning and slow cooked with onions, red wine, and mustard until irresistibly tender.
Ingredients
1/2x1x2x
Original recipe (1X) yields 8 servings
- 4 pounds bone-in beef short ribs
- 1 teaspoon Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
- 2 tablespoons olive oil
- 2 onions, quartered
- 1 cup red wine
- 2 tablespoons Dijon mustard
- kosher salt and ground black pepper, to taste
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Directions
- Place short ribs in a resealable plastic bag (such as Glad); sprinkle with ranch dressing seasoning mix. Seal bag; toss until short ribs are evenly coated.
- Heat olive oil in a large pot or Dutch oven until very hot but not smoking. Add short ribs; brown on all sides (you may need to do this in two batches), 10 to 12 minutes per batch. Transfer to a slow cooker.
- Nestle onions around short ribs. Combine red wine and mustard; pour over top. Cover the slow cooker.
- Cook on Low for 8 hours or High for 4 hours. Skim as much grease as possible from top; season with salt and black pepper.
Cook’s Note:
Serve short ribs over noodles, rice, or potatoes.
