Crock Pot Mississippi Short Ribs

There’s something about walking into a house that smells like this when you get home from work. Crock Pot Mississippi Short Ribs are the kind of dinner that does all the hard work while you’re out running errands, picking up the kids, or just living your life, and by the time you lift that lid, the meat is falling right off the bone.

I first made a version of this after seeing how popular Mississippi pot roast had gotten, and I figured, why not try it with short ribs? The bone-in cut adds so much richness to the gravy that forms in the crock pot. My daughters ask for this one on Sunday nights especially, because it feels like a special dinner without any of the fuss.

If you love slow cooker beef dinners as much as we do, you’ll also want to check out this crockpot beef short ribs recipe for another take on tender, fall-apart ribs.

Why You’ll Love This Crock Pot Mississippi Short Ribs

This recipe only takes about 20 minutes of hands-on prep, and then the slow cooker handles the rest. The gravy that forms from the butter, au jus, and ranch seasoning is rich without being heavy, and the pepperoncini peppers add a nice tang that keeps every bite interesting.

The beef comes out so tender you can shred it with a fork, which makes it great for serving over mashed potatoes, rice, or noodles. It’s also a forgiving recipe. You can swap in boneless short ribs if that’s what your store has, and the timing barely changes.

Leftovers hold up beautifully too. In my kitchen, this is one of those meals that somehow tastes even better the next day once the flavors have had more time to sit together.

Ingredients for Crock Pot Mississippi Short Ribs

I’ve made this more times than I can count, and I always tell people the same thing: don’t skip searing the ribs if you have the extra ten minutes. It really does change the depth of flavor in the final dish.

• 2 tablespoons vegetable oil
• 3 pounds bone-in beef short ribs
• 1 ounce packet au jus gravy mix
• 1 ounce packet ranch seasoning mix
• ½ cup (1 stick) unsalted butter
• 6 whole pepperoncini peppers

The au jus gravy mix is what gives this dish its deep, beefy backbone. If you’re watching sodium, a low sodium version works fine, or you can make a homemade blend if you prefer full control over the salt. Brown gravy mix or onion soup mix are both solid substitutes if that’s what’s in your pantry.

I always use unsalted butter here since the seasoning packets already bring plenty of salt on their own. If salted butter is all you have, that’s fine too, just keep an eye on the rest of your seasonings.

As for the pepperoncini, make sure to use whole peppers rather than sliced ones. Left whole, they add tang without any real heat. If your family likes a little kick, you can toss in some of the pepperoncini juice from the jar along with sliced peppers instead.

How to Make Crock Pot Mississippi Short Ribs

The key here is searing the meat before it goes into the slow cooker. It only takes a few extra minutes, but it builds a crust on the ribs that adds a ton of flavor to the finished gravy.

1. Heat the 2 tablespoons of vegetable oil in a heavy-bottomed skillet over medium heat.
2. Once the oil is hot, sear the short ribs on all sides until browned, working in batches so you don’t crowd the pan.
3. Transfer the seared short ribs to a 6 to 8 quart slow cooker.
4. Sprinkle the au jus gravy mix over the ribs, followed by the ranch seasoning mix.
5. Slice the butter and lay it over the top, then add the whole pepperoncini peppers.
6. Cover and cook on low for 6 to 8 hours, until the meat is fall-off-the-bone tender.

Here’s the thing: resist the urge to lift the lid and check on it while it cooks. Every time you open that lid, heat escapes and it slows down the whole process, which can actually leave you with tougher meat. Emily always says the slow cooker knows what it’s doing better than we do, so just let it work.

One more tip: cooking on low is strongly recommended over high here. The extra time on low gives the connective tissue in the short ribs a chance to break down fully, which is exactly what gives you that tender, practically-falling-apart texture everyone loves.

What to Serve with Crock Pot Mississippi Short Ribs

This dish practically begs for something underneath it to soak up all that buttery gravy. Mashed potatoes are the classic choice in my house, but buttered egg noodles work just as well.

A few of our favorite pairings:

• Creamy mashed potatoes
• Buttered egg noodles
• White rice or garlic rice
• Roasted or steamed broccoli
• Green beans with a little garlic
• A simple green salad
• Warm, crusty bread for soaking up extra gravy

If you’re looking for another comforting side that pairs well with slow-cooked beef, this slow cooker gravy-smothered cube steak gives you a sense of how well similar gravies work over starchy sides.

Pro Tips & Variations

Searing the ribs first is worth the extra time, but if you’re in a rush, you can skip it. The dish will still taste good, just with a little less depth in the gravy.

If you want more heat, add the juice from the pepperoncini jar along with sliced peppers instead of whole ones. Start with a small amount and taste as you go since it builds quickly.

For a lower sodium version, make your own ranch seasoning and au jus mix at home so you control exactly how much salt goes in. This is especially helpful if anyone in your family is sensitive to salt.

Boneless short ribs work here too if that’s what you can find, and they cook in about the same amount of time. You can also try this method with chuck roast for a Mississippi pot roast style dinner, or use chicken thighs for a lighter variation.

For another slow cooker beef dinner with a similar low-and-slow approach, try this fall-apart slow cooker country style ribs recipe.

Storage & Reheating Tips

Leftovers keep well in an airtight container in the fridge for up to 3 days. If you want to hold onto them longer, transfer cooled ribs and gravy to a freezer safe container and freeze for up to 3 months.

To reheat, warm gently on the stovetop over low heat or in the microwave in short bursts. If the gravy has thickened up too much in the fridge, a splash of beef broth loosens it right back up.

I like to prep the seasoning packets and slice the butter ahead of time on busy weeks, so all I have to do the day of is sear and load the slow cooker.

Common Questions

Do I have to brown the short ribs first?
No, but I do recommend it when you have the time. Searing builds a nice crust that adds flavor and gives the beef a deeper color once it’s done cooking.

Do the pepperoncini peppers make this dish spicy?
Not really. As long as you use whole peppers and skip the extra juice, the dish stays mild with just a tangy edge.

Can I cook this on high instead of low?
Low is strongly recommended for the most tender results. It gives the connective tissue time to break down so the meat pulls apart easily.

Is this a salty dish?
It can be, depending on the brands of seasoning you use. I always suggest starting with less and adding more later if needed, since you can’t take salt back out once it’s in.

Conclusion

This Crock Pot Mississippi Short Ribs recipe has become one of those meals I come back to whenever I want something comforting without spending my whole evening in the kitchen. It reminds me a little of the slow-simmered dishes Dad used to make at the eatery, just with a modern twist. Give it a try, and don’t be surprised if it becomes a regular in your dinner rotation too. For more slow cooker inspiration, take a look at this crockpot beef short ribs recipe…