Slow Cooker Ranch Short Ribs: Fall-Off-The-Bone Deliciousness Made Easy

Are you craving a hearty, flavorful, and incredibly tender meal that requires minimal effort? Look no further than these Slow Cooker Ranch Short Ribs! This recipe is a game-changer for busy weeknights or relaxed weekend gatherings. The combination of rich beef short ribs, a creamy ranch sauce, and the slow-cooking process creates a truly unforgettable dish that will have everyone asking for seconds.

## Why You’ll Love This Recipe

* **Effortless:** The slow cooker does most of the work. Simply brown the ribs, toss everything into the slow cooker, and let it work its magic.
* **Flavorful:** The ranch seasoning adds a creamy, tangy flavor that perfectly complements the richness of the beef.
* **Tender:** Slow cooking transforms the short ribs into melt-in-your-mouth perfection.
* **Versatile:** Serve these ribs over mashed potatoes, creamy polenta, rice, or even creamy grits. They also make amazing sandwiches or tacos.
* **Make-Ahead Friendly:** You can easily prepare this recipe ahead of time. The flavors deepen as it sits, making it perfect for meal prepping.

## Ingredients You’ll Need

* **Beef Short Ribs:** Use bone-in short ribs for the most flavor and tenderness. About 3-4 pounds should be enough to feed 4-6 people. Look for ribs with good marbling (flecks of fat) for optimal richness.
* **Olive Oil:** For searing the short ribs. You can also use vegetable or canola oil.
* **Salt and Black Pepper:** To season the ribs and enhance their natural flavor. Kosher salt is preferred.
* **Onion:** Chopped, to add depth and sweetness to the sauce.
* **Garlic:** Minced, for a pungent and aromatic flavor.
* **Dry Ranch Seasoning Mix:** The star of the show! Use a store-bought packet or make your own (recipe below).
* **Beef Broth:** Adds liquid and richness to the sauce. Low-sodium broth is recommended so you can control the saltiness.
* **Worcestershire Sauce:** Provides a savory, umami flavor.
* **Cream Cheese:** Softened, for added richness and creaminess to the sauce. Full-fat or reduced-fat cream cheese will work.
* **Fresh Parsley (optional):** For garnish.

**Homemade Ranch Seasoning (Optional):**

If you prefer to make your own ranch seasoning, here’s a simple recipe:

* 2 tablespoons dried buttermilk powder
* 1 tablespoon dried dill
* 1 tablespoon dried parsley
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried chives
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

Combine all ingredients in a small bowl and store in an airtight container.

## Equipment You’ll Need

* **Slow Cooker (Crock-Pot):** A 6-quart or larger slow cooker is recommended.
* **Large Skillet or Dutch Oven:** For searing the short ribs.
* **Tongs:** For handling the ribs.
* **Measuring Cups and Spoons
* **Knife and Cutting Board

## Step-by-Step Instructions

Here’s a detailed guide to making these delicious slow cooker ranch short ribs:

**Step 1: Prepare the Short Ribs**

* Pat the short ribs dry with paper towels. This is crucial for achieving a good sear.
* Season generously with salt and black pepper.

**Step 2: Sear the Short Ribs**

* Heat olive oil in a large skillet or Dutch oven over medium-high heat. The pan should be hot enough that the oil shimmers.
* Add the short ribs to the hot pan in a single layer, being careful not to overcrowd. Sear for 2-3 minutes per side, until nicely browned. Searing helps to develop flavor and create a beautiful crust.
* If you can’t fit all the ribs in the pan at once, sear them in batches. Remove the seared ribs from the pan and set aside.

**Step 3: Sauté the Aromatics**

* Add the chopped onion to the skillet and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 4: Assemble in the Slow Cooker**

* Place the seared short ribs in the slow cooker.
* Pour the sautéed onion and garlic over the ribs.
* Sprinkle the dry ranch seasoning mix evenly over the ribs.
* Pour in the beef broth and Worcestershire sauce.

**Step 5: Slow Cook**

* Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The ribs are done when they are incredibly tender and easily pull apart with a fork.

**Step 6: Finish the Sauce**

* Once the ribs are cooked, remove them from the slow cooker and set aside.
* Using a slotted spoon, remove some of the excess fat from the slow cooker (optional).
* Add the softened cream cheese to the sauce in the slow cooker. Whisk until the cream cheese is melted and the sauce is smooth and creamy.
* If the sauce is too thick, add a little more beef broth to thin it out.
* Taste the sauce and adjust seasonings as needed. You may want to add more salt, pepper, or ranch seasoning.

**Step 7: Serve**

* Return the short ribs to the slow cooker and coat them with the creamy ranch sauce.
* Serve hot over mashed potatoes, creamy polenta, rice, or grits.
* Garnish with fresh parsley, if desired.

## Tips for Success

* **Don’t skip the searing:** Searing the short ribs is crucial for developing flavor and creating a beautiful crust. It also helps to render some of the fat, making the ribs even more tender.
* **Don’t overcrowd the slow cooker:** Overcrowding the slow cooker can prevent the ribs from cooking evenly. If necessary, use a larger slow cooker or cook in batches.
* **Adjust the cooking time:** Slow cookers can vary, so adjust the cooking time as needed. The ribs are done when they are incredibly tender and easily pull apart with a fork.
* **Control the salt:** Be mindful of the salt content in the ranch seasoning and beef broth. Use low-sodium broth and taste the sauce before adding more salt.
* **Make it ahead:** These slow cooker ranch short ribs can be made ahead of time. Store them in the refrigerator for up to 3 days and reheat before serving. The flavors will actually deepen as they sit.
* **Add Vegetables**: Add chunks of carrots, potatoes or celery to the bottom of the slow cooker for extra flavor and a complete meal.
* **Spice it up:** Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat.

## Variations

* **Spicy Ranch Short Ribs:** Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
* **BBQ Ranch Short Ribs:** Add 1/2 cup of your favorite BBQ sauce to the slow cooker along with the other ingredients.
* **Creamy Ranch Short Rib Tacos:** Shred the cooked short ribs and serve them in warm tortillas with your favorite taco toppings, such as shredded lettuce, diced tomatoes, and sour cream.
* **Ranch Short Rib Sandwiches:** Pile the shredded short ribs onto toasted buns and top with coleslaw or your favorite sandwich toppings.
* **Mushroom Ranch Short Ribs:** Add sliced mushrooms when sautéing the onions for a deeper umami flavor.

## Serving Suggestions

These slow cooker ranch short ribs are delicious served with a variety of sides. Here are a few suggestions:

* **Mashed Potatoes:** A classic pairing that never disappoints. Creamy mashed potatoes are the perfect base for the rich and flavorful short ribs.
* **Creamy Polenta:** Another great option for soaking up the sauce. Polenta is a comforting and satisfying side dish.
* **Rice:** Fluffy white or brown rice is a simple and versatile side that complements the ribs perfectly.
* **Grits:** Similar to polenta, grits are a Southern favorite that pairs well with savory dishes.
* **Roasted Vegetables:** Add some healthy roasted vegetables, such as broccoli, asparagus, or Brussels sprouts, for a balanced meal.
* **Coleslaw:** A tangy and refreshing coleslaw provides a nice contrast to the richness of the ribs.
* **Green Bean Casserole:** Elevate your meal with this ultimate comfort dish.

## Make-Ahead Instructions

These short ribs are a great make-ahead dish. Here’s how:

1. Follow steps 1-4 in the recipe.
2. Instead of slow cooking, allow to cool, cover and refrigerate for up to 2 days.
3. When ready to cook, transfer the contents of the slow cooker insert to your slow cooker and follow step 5 of the recipe. Add 1-2 hours to the cooking time.

## Storage Instructions

* **Refrigerator:** Store leftover slow cooker ranch short ribs in an airtight container in the refrigerator for up to 3 days.
* **Freezer:** For longer storage, freeze the ribs in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the ribs in a saucepan over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the ribs in the microwave in 30-second intervals, stirring in between, until heated through.
* **Slow Cooker:** Reheat the ribs in the slow cooker on low heat for 1-2 hours, or until heated through.

## Nutritional Information (Approximate)

* Calories: 550
* Protein: 40g
* Fat: 35g
* Carbohydrates: 15g
* Fiber: 2g
* Sugar: 5g

(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)

## Slow Cooker Ranch Short Ribs Recipe

**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 6-8 hours (low) or 3-4 hours (high)

**Ingredients:**

* 3-4 pounds bone-in beef short ribs
* 2 tablespoons olive oil
* Salt and black pepper, to taste
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 (1 ounce) packet dry ranch seasoning mix
* 2 cups beef broth
* 2 tablespoons Worcestershire sauce
* 4 ounces cream cheese, softened
* Fresh parsley, chopped (optional, for garnish)

**Instructions:**

1. Pat the short ribs dry with paper towels and season generously with salt and black pepper.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the short ribs on all sides until nicely browned, about 2-3 minutes per side. Remove from the pan and set aside.
3. Add the chopped onion to the skillet and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
4. Place the seared short ribs in the slow cooker. Pour the sautéed onion and garlic over the ribs. Sprinkle the dry ranch seasoning mix evenly over the ribs. Pour in the beef broth and Worcestershire sauce.
5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the ribs are very tender and easily pull apart with a fork.
6. Remove the short ribs from the slow cooker and set aside. Using a slotted spoon, remove some of the excess fat from the slow cooker (optional).
7. Add the softened cream cheese to the sauce in the slow cooker. Whisk until the cream cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a little more beef broth to thin it out. Taste and adjust seasonings as needed.
8. Return the short ribs to the slow cooker and coat them with the creamy ranch sauce.
9. Serve hot over mashed potatoes, creamy polenta, rice, or grits. Garnish with fresh parsley, if desired.

Enjoy your delicious and effortless Slow Cooker Ranch Short Ribs!