Mississippi Beef Short Ribs

This Mississippi short ribs recipe is a version of Mississippi pot roast. To explain: the internet recently went wild for a delicious Mississippi pot roast in which beef is braised in a crockpot or a slow cooker with butter, pepperoncini, and packets of powdered au jus gravy and ranch dressing. Assuming that MSG from the latter two ingredients lead to all the rage, I decided to mimic the flavors using seasonings I made from scratch and boneless short ribs. It came out well, especially when served over mashed potatoes with a garnish of parsley.


Recipes · Main Dishes · Rib Recipes


Prep Time: 10 mins
Cook Time: 2 hrs 55 mins
Servings: 8
Total Time: 3 hrs 5 mins

Ingredients

Ingredients List

  • 1 teaspoon kosher salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon dried dill weed

  • ½ teaspoon dried rosemary

  • ½ teaspoon dried thyme

  • 2 tablespoons finely grated Parmigiano-Reggiano cheese


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Mix together kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Set aside.

  3. Season short ribs with salt, pepper, and cayenne. Heat oil in a pan over high heat. Add short ribs and sear until well browned, 3 to 5 minutes per side. Transfer beef to a baking dish and sprinkle seasoning mixture evenly over beef.

  4. Reduce heat to medium-high and add onion and mushrooms to the pan. Season with salt. Sauté until mushrooms are golden brown, about 5 minutes.

  5. Sprinkle flour over onion and mushrooms. Stir to coat and cook for 2 minutes. Pour in chicken broth, soy sauce, and Worcestershire sauce. Stir and bring to a boil; remove from heat. Pour mixture over beef and cover with pepperoncini. Place butter on top. Cover baking dish with foil.

  6. Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.

  7. Spoon sauce from the bottom of the pan onto beef to serve. Skim off excess fat as desired.

Chef's Notes:

The pieces of short rib I used, which were really just neatly cut pieces of super-marbled chuck, were nice and thick. If yours aren't thick, you'll have to adjust the cooking time.

The original recipe calls for a few whole pepperoncini, which in hindsight, probably would have worked out better. I used 1/3 cup of sliced peppers, and their intense briny taste almost made this seem too salty. So, as I said in the video, if you do use the sliced ones, be careful not to overdo it.


Nutrition Facts (per serving)

Nutrition Facts
386 Calories
34g Fat
5g Carbs
15g Protein


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