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Protocol: Mississippi Short Ribs (Slow Cooker)

Protocol: Mississippi Short Ribs (Slow Cooker)

Category: proteins Tags: #beef #slow-cooker #batch-prep #high-protein #comfort-food #low-mess Version: v0.1 Created: 2026-01-11 Servings / Yield: 6-8 servings Prep time: 5 min Cook time: 8 hours (low) or 5-6 hours (high) Tools: slow cooker (6-8 qt)

Goal / Why this exists

The laziest possible braise that still delivers. Tangy pepperoncini, butter richness, and ranch seasoning create a surprisingly complex flavor with almost zero effort. Boneless short ribs shred beautifully. This is “dump and forget” cooking at its finest — 5 minutes of prep for a week of sandwiches and bowls.

Ingredients

Required

  • 1.3-1.8kg boneless beef short ribs (Costco pack)
  • 1 packet (28g) ranch seasoning mix (Hidden Valley)
  • 1 jar (450g) pepperoncini peppers, with brine
  • 115g unsalted butter (1 stick)

Optional

  • 1 packet (28g) au jus gravy mix — adds depth, not essential
  • 4-6 garlic cloves, smashed — if you want more savory backbone

Method

  1. Place short ribs in slow cooker. No need to sear, cut, or season.
  2. Sprinkle ranch packet evenly over meat.
  3. Add au jus packet if using.
  4. Pour entire jar of pepperoncini over meat, brine and all.
  5. Place butter on top.
  6. Cover and cook on LOW 8 hours or HIGH 5-6 hours.
  7. Shred with two forks directly in the pot. Meat should fall apart effortlessly.
  8. Stir to combine shredded meat with the braising liquid.

Success Criteria

  • Meat shreds with zero resistance
  • Tangy, buttery, savory flavor profile
  • Liquid is rich but not greasy (butter emulsifies into the brine)
  • Pepperoncini flavor is present but not overwhelming

Serving Ideas

  • Sandwiches: Crusty roll, provolone, extra pepperoncini
  • Rice bowls: Over white rice with pickled onions
  • Tacos: Flour tortillas, queso fresco, cilantro
  • Loaded potatoes: Over baked potato with sour cream
  • Low-carb: Lettuce wraps or over cauliflower mash

Nutrition Estimate

Per serving (assuming 7 servings):

  • Calories: 420-480 kcal
  • Protein: 32g
  • Fat: 32g
  • Carbs: 3g

Storage & Reheat

Refrigerator: Keeps 5-6 days. Fat will solidify — this is fine, melts on reheating.

Reheating: Microwave 2-3 min or stovetop in covered pan with splash of water.

Freezer: Freezes well 3 months. Portion with liquid.

Notes

  • This recipe is controversial in cooking circles for using packets. It works. Don’t overthink it.
  • The pepperoncini brine is essential — don’t drain it.
  • Butter amount can be reduced to 60g if you want less richness.
  • No salt needed — ranch packet and pepperoncini brine provide plenty.
  • Some versions add a stick of pepperoncini stems-on for presentation. Unnecessary.

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