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Crock Pot Mississippi Short Ribs

Fall-off-the-bone tender short ribs slow cooked in a buttery gravy made with ranch seasoning, au jus, and pepperoncini peppers.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 718
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 3 lb bone-in beef short ribs
  • 1 oz packet au jus gravy mix
  • 1 oz packet ranch seasoning mix
  • 0.5 cup unsalted butter 1 stick, sliced
  • 6 whole pepperoncini peppers

Equipment

  • Heavy-bottomed skillet
  • 6 to 8 quart slow cooker
  • tongs

Method
 

  1. Heat the vegetable oil in a heavy-bottomed skillet over medium heat.
  2. Once hot, sear the short ribs on all sides until browned, working in batches to avoid crowding 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. Add the sliced butter on top, followed by the whole pepperoncini peppers.
  6. Cover and cook on low for 6 to 8 hours, until the ribs are fall-off-the-bone tender. Avoid lifting the lid during cooking.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of beef broth if the gravy needs loosening. Boneless short ribs can be substituted with a similar cook time. For lower sodium, use homemade ranch seasoning and au jus mix.