Ingredients (7)
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bone in beef short ribs 4 pounds
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olive oil 2 tablespoons
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onions, quartered 2
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red wine 1 cup
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Dijon mustard 2 tablespoons
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Kosher salt and ground black pepper, to taste
Steps (4)
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1Place short ribs in a Glad® zipper bag and sprinkle with the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Seal and toss until the short ribs are evenly coated.
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2In a large pot or Dutch oven, heat the olive oil until very hot but not smoking. Brown the short ribs on all sides (you may need to do this in two batches), about 10-12 minutes total.
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3Transfer to a slow cooker. Nestle the onions in and around the short ribs. Mix the red wine and mustard together and pour over the top. Cover the slow cooker.
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4Cook on high for 4 hours or on low for 8 hours. Skim as much fat as possible from the top. Season with salt and pepper. Serve over noodles, rice or potatoes.
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1Place short ribs in a Glad® zipper bag and sprinkle with the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Seal and toss until the short ribs are evenly coated.
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2Turn on multi-cooker and set it to “sauté” mode. When the display says “hot,” add olive oil and heat until very hot, but not smoking.
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3Brown the short ribs on all sides (do this in batches). Press cancel to stop the machine. Add all of the ribs back into the machine, and nestle the onions in and around them. Mix the red wine and mustard together and pour around the meat. Add 1 cup beef broth.
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4Turn on the multi-cooker and secure lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook,” and cook on high-pressure for 45 minutes. Select “cancel” to turn off the machine.
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5Allow the pressure valve to natural pressure release at least 15 minutes, then quick-release the pressure by turning the seal to “venting.” Skim as much fat as possible from the top.
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6Season with salt and pepper. Serve over noodles, rice or potatoes.
* Always follow manufacturer’s instructions.
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