Slow-Cooker Ranch Short Ribs

Strawberry Jargarita

Strawberry Jargarita

Prepration Time
  • 5–10 minutes
Total Time
  • 10 minutes
Pineapple Jalapeño Margarita

Pineapple Jalapeño Margarita

Prepration Time
  • 10 minutes
Total Time
  • 10 minutes
Orange Creamsicle Margarita

Orange Creamsicle Margarita

Prepration Time
  • 5 minutes
Total Time
  • 5 minutes
Cherry Margarita

Italian Cherry Margarita

Prepration Time
  • 5 minutes
Total Time
  • 5 minutes
Prepration Time
  • 8 hours
Total Time
  • 8–9 hours
Serving
  • 4 people

Ingradients

Main:
  • 3–4 lbs (1.4–1.8 kg) bone-in beef short ribs
  • 1 tbsp olive oil (for searing)
Ranch Seasoning & Aromatics:
  • 2 tbsp ranch seasoning mix (store-bought or homemade — see note)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1½ tsp salt
  • ½ tsp black pepper
Liquid Base:
  • 1 cup low-sodium beef broth
  • ½ cup sour cream (or Greek yogurt)
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
Vegetables (Optional):
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
For Serving (Optional):
  • Mashed potatoes, egg noodles, or rice
  • Fresh parsley or chives, chopped (garnish)

Directions

  1. Sear the Ribs:

    • Pat short ribs dry with paper towels.
    • Heat olive oil in a skillet over medium-high heat.
    • Sear ribs on all sides until deeply browned (3–4 minutes per side). This builds rich flavor.

  2. Season:

    • In a small bowl, mix ranch seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper.
    • Sprinkle evenly over seared ribs.

  3. Transfer to Slow Cooker:

    • Place chopped onions, carrots, celery, and garlic in the bottom of the slow cooker (if using).
    • Arrange seared short ribs on top.

  4. Add Liquid:

    • In a bowl, whisk together beef broth, sour cream, Dijon mustard, Worcestershire sauce, and apple cider vinegar.
    • Pour over the ribs.

  5. Cook:

    • Cover and cook:
      • Low setting: 7–8 hours
      • High setting: 4–5 hours
    • Ribs are done when meat is fork-tender and pulls easily from the bone.

  6. Finish & Serve:

    • Remove ribs and strain sauce (optional) to remove vegetables.
    • Skim excess fat from the surface if desired.
    • Stir in an extra spoonful of sour cream for creaminess.
    • Return meat to sauce and serve hot over mashed potatoes, rice, or egg noodles.
    • Garnish with fresh parsley or chives.

Pros:

  1. High in Protein (42g): Excellent for muscle maintenance and satiety.
  2. Rich in Iron (5.8mg): Supports red blood cell production — great for preventing anemia.
  3. Fall-Apart Tender: Slow cooking breaks down collagen, making it easy to chew — ideal for seniors.
  4. Flavorful & Comforting: The ranch seasoning adds a creamy, herby twist to traditional braised ribs.
  5. Hands-Off Cooking: Perfect for busy days or meal prep.

Cons:

  1. High in Saturated Fat (12g): From marbled beef — not ideal for heart-healthy diets.
  2. High in Sodium (820mg): Especially if using store-bought ranch mix or broth.
  3. Calorie-Dense (480): May not suit weight-loss plans without portion control.
  4. Long Cooking Time: Not a quick meal; requires planning.
  5. Contains Dairy (Sour Cream): Not suitable for lactose-intolerant or dairy-free diets.

Suitability for Aged People (65+ years)

✅ Highly Suitable — With Minor Adjustments:

  • Tender Texture: Melts in the mouth — easy to chew and swallow.
  • High-Quality Protein & Iron: Helps prevent sarcopenia and anemia, common in older adults.
  • Warm & Comforting: Ideal for appetite stimulation in seniors.

🔹 Recommendations for Seniors:

  • Use low-sodium broth and homemade ranch seasoning to reduce salt.
  • Skim fat from the sauce before serving.
  • Serve in smaller portions with a side of steamed vegetables or soft grains.
  • Remove bones before serving to prevent choking risk.

Who Should Avoid or Modify This Recipe?

Condition
Reason
Suggested Modification
Heart Disease / High Cholesterol
High saturated fat and cholesterol.
Use leaner cuts (if possible), trim visible fat, and limit portion.
Hypertension (High BP)
High sodium (820mg).
Use low-sodium broth, no-salt seasoning, and skip added salt.
Lactose Intolerance
Sour cream contains lactose.
Substitute with lactose-free sour cream or plain lactose-free yogurt.
Kidney Disease
High phosphorus, potassium, and protein.
Avoid or consult a renal dietitian.
GERD / Acid Reflux
Fatty meat and creamy sauce may trigger symptoms.
Serve smaller portions; avoid lying down after eating.
Diabetes
Low in carbs; safe in moderation.
Pair with non-starchy vegetables instead of rice or potatoes.
Gout
Organ meats and red meat can trigger flare-ups.
Avoid or consume very rarely.

Nutrition Facts (per serving)

Nutrient
Amount
% Daily Value
Calories
480
Total Fat
32g
41%
Saturated Fat
12g
60%
Trans Fat
0.5g
Cholesterol
130mg
43%
Sodium
820mg
36%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
4%
Total Sugars
3g
Protein
42g
84%
Vitamin A
380 IU
8%
Vitamin C
4mg
4%
Calcium
60mg
5%
Iron
5.8mg
32%
Potassium
890mg
19%