Crock Pot Mississippi Short Ribs with Pepperoncini

There’s a certain kind of dinner that basically runs itself once you get it started, and this is one of those. A little browning, a few pantry seasonings, and then the slow cooker takes over for the rest of the day. By dinnertime, the short ribs are so tender they practically fall off the bone.

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If you’ve made Mississippi pot roast before, this will feel familiar. Same flavor profile, just built around short ribs instead, which brings a slightly richer, meatier bite to the whole thing.

Why You’ll Love This Dinner

The combination of ranch seasoning, au jus mix, butter, and pepperoncini has become a go-to flavor base for a reason — it’s simple, but it works. The peppers add a tangy note without any real heat, as long as they stay whole in the pot. That surprises people every time, since pepperoncini looks like it should bring spice.

This one’s also forgiving on a busy day. Once it’s in the slow cooker, there’s genuinely nothing left to do except wait. And the payoff is short ribs so tender, they don’t need much more than a fork to fall apart.

Ingredients

Bone-in short ribs bring a richer flavor to the gravy as they cook, though boneless short ribs work fine too and cook in about the same amount of time. Using unsalted butter here keeps you in control of the overall saltiness, since the seasoning packets already bring plenty on their own.

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

Step-by-Step Instructions

In a heavy-bottomed skillet, heat the vegetable oil over medium heat.

Once the oil is hot, sear the short ribs on all sides until browned, working in batches so the pan isn’t overcrowded. Browning in batches matters here — cramming too many ribs in at once keeps them from developing that deep color, and they end up steaming instead.

Transfer the seared short ribs to a 6 to 8-quart slow cooker.

Sprinkle the au jus gravy mix over the ribs, followed by the ranch seasoning mix, so both seasonings coat the meat evenly.

Lay the butter in slices over the top, then scatter the whole pepperoncini peppers over everything. Keeping the peppers whole is what keeps this dish from turning spicy — if you’d rather have some heat, slicing a few and adding a splash of the pepperoncini juice will do it.

Cover and cook on low for 6 to 8 hours, until the meat is fall-off-the-bone tender. Try to resist lifting the lid to check on it along the way. Every time the lid comes off, heat escapes and the cooking time stretches out, plus the meat ends up a little less tender for it.

Serve warm with your favorite sides, spooning some of that buttery gravy over the top.

What to Serve With It

Mashed potatoes are the classic choice here, since they’re perfect for soaking up all that gravy. Buttered noodles or garlic butter rice work well too. For something green, roasted broccoli or garlic bacon green beans round out the plate nicely.

Variations

Boneless short ribs can be used in place of bone-in, cooking in about the same amount of time. If you’re watching sodium, homemade ranch seasoning and homemade au jus mix let you control the salt level more closely than the packaged versions. Brown gravy mix or onion soup mix both work as substitutes for the au jus packet if that’s what you have on hand.

Storage

Leftovers keep in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the gravy needs loosening back up.

Frequently Asked Questions

Do the pepperoncini peppers make this spicy?
No, as long as they stay whole in the pot and you don’t add extra pepperoncini juice. They mainly bring a tangy flavor rather than heat.

Do I have to brown the short ribs first?
It’s not required, but it does add a lot of flavor and a deeper color to the finished dish, so it’s worth the extra few minutes when you have the time.

Can I cook this on high instead of low?
Low heat is strongly recommended for the most tender results. The extra time gives the connective tissue a chance to fully break down.

Can I leave out the peppers entirely?
Yes, though it will change the flavor. The tangy note they add is part of what makes this taste like a Mississippi-style recipe.

How salty is this dish?
It can run a little salty depending on which brands of seasoning mix you use. Starting with less and adding more to taste is the safer approach, especially if you’re sensitive to sodium.

Can I use boneless short ribs instead?
Yes, they’ll cook in about the same amount of time as bone-in.

Warm Closing

This is one of those dinners where the slow cooker does almost all the work. Get it started in the morning, and by dinnertime, it’s just about ready to serve.