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bone in beef short ribs
4 pounds
1 teaspoon
olive oil
2 tablespoons
onions, quartered
2
red wine
1 cup
Dijon mustard
2 tablespoons
Kosher salt and ground black pepper, to taste
For safe meat preparation, reference the USDA website.
Place 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.
In 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.
Transfer 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.
Cook 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.
Place 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.
Turn 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.
Brown 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.
Turn 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.
Allow 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.
Season with salt and pepper. Serve over noodles, rice or potatoes.
* Always follow manufacturer’s instructions.
