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. 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. 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. 3 Nestle onions around short ribs. Combine red wine and mustard; pour over top. Cover the slow cooker.
4. 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 per serving