Crock Pot Mississippi Short Ribs with Pepperoncini
Fall-off-the-bone tender short ribs slow cooked in a buttery gravy of ranch seasoning, au jus, and tangy pepperoncini peppers.
Equipment
- Heavy-bottomed skillet
- 6 to 8 quart slow cooker
Ingredients
- 2 tbsp vegetable oil
- 3 lb bone-in beef short ribs
- 1 oz au jus gravy mix 1 packet
- 1 oz ranch seasoning mix 1 packet
- 1/2 cup unsalted butter 1 stick
- 6 whole pepperoncini peppers
Instructions
- In a heavy-bottomed skillet over medium heat, heat the vegetable oil.
- Once hot, sear the short ribs on all sides until browned, working in batches as needed.
- 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.
- Add the butter in slices on top, followed by the whole pepperoncini peppers.
- Cover and cook on low for 6-8 hours until fall off the bone tender. Do not remove the lid while cooking.
- Serve warm with your favorite sides.
Notes
For a low-sodium version, use homemade ranch seasoning and homemade au jus mix. Brown gravy mix or onion soup mix can substitute for the au jus packet. Boneless short ribs can be used in place of bone-in with a similar cook time. Leftovers keep refrigerated up to 3 days or frozen up to 3 months.
