Slow-Cooker Ranch Short Ribs

01Method

1. 1

   Put the short ribs into a resealable bag and sprinkle the ranch seasoning over them. Seal the bag and shake until all ribs are thoroughly coated.

2. 2

   Warm the olive oil in a large heavy-bottomed pot over high heat until shimmering. Working in batches if needed, sear the ribs on every side until well browned, about 10–12 minutes per batch. Move the seared ribs to the slow cooker.

3. 3

   Tuck the onion quarters around the ribs. Whisk together the red wine and Dijon mustard, then pour the mixture over the ribs. Place the lid on the slow cooker.

4. 4

   Cook on Low for 8 hours or on High for 4 hours. Once done, skim off excess fat from the surface and season with salt and pepper to taste.