Slow cooker ranch beef short ribs are coated in ranch seasoning and slow cooked with onions, red wine, and mustard until irresistibly tender.
Ingredients
- 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
Instructions
-
1
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.
-
2
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.
-
3
Nestle onions around short ribs. Combine red wine and mustard; pour over top. Cover the slow cooker.
-
4
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.
Nutrition Facts
Per serving
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