Recently the internet went wild for a delicious Mississippi pot roast wherein beef is braised in a slow cooker with butter, pepperoncini, and packets of powdered au jus gravy and ranch dressing. Guessing that the MSG from the latter two ingredients explained all the rage, I decided to mimic the flavors using from-scratch seasonings and boneless short ribs. It came out really well, especially when served over mashed potatoes with a garnish of parsley.

Chef John
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Seasoning Mix:
For the Rest:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

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

  • Meanwhile, combine kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Sprinkle seasoning mixture evenly over the beef.

  • Sprinkle flour over the 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 the beef and cover with pepperoncini. Place butter on top. Cover baking dish with foil.

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

  • Spoon sauce from the bottom of the pan onto the 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, where nice and thick, which means if yours aren't, 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, like I said in the video, if you do use the sliced ones, be careful not to overdo it.

Nutrition Facts

386 calories; 34.1 g total fat; 75 mg cholesterol; 968 mg sodium. 4.5 g carbohydrates; 14.9 g protein; Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/11/2019
Great recipe! I love the flavor without all the MSG. I used bone in and it still turned out great! Read More
(4)

Most helpful critical review

Rating: 3 stars
05/26/2019
3 stars only because it's too salty. I've seen rave reviews about this Ms Pot Roast but never made it because it's all salty packets of stuff. I tried this because I thought it would not be so salty. Maybe when seasoning the meat I went a little overboard?? My advice is to be very sparing with the salt. My advice to Chef John about trying the real deal recipe don't. Read More
23 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/11/2019
Great recipe! I love the flavor without all the MSG. I used bone in and it still turned out great! Read More
(4)
Rating: 5 stars
04/03/2019
This was very flavorful I really liked it! I copied the seasoning exactly but used a chuck roast I cut into similar rectangular chunks. After prepping I cooked it in a crockpot. I definitely loved the seasoning blend. I didn t care for the way the peppers absorbed the mushroom flavor but it didn t affect the dish just the flavor of the peppers themselves was a little off for me. Read More
(2)
Rating: 5 stars
11/15/2019
Made according to recipe. But used instant pot. Cooked to spoon tender in 50 min. This recipe is a keeper. No question about it. The butter, herb, pepper flavors marry w the rich rib flavor. Served over simple mashed potatoes. It was beautiful and delish. Highly recommend! Read More
(2)
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Rating: 5 stars
04/09/2019
I don't eat red meat so I made it with chicken breast and only cooked it for about 30 minutes in the oven and served it over rice. It was fantastic I'll definitely make it again. The only changes I made were the choice of protein and I used chopped jalapeños instead of peppercinis. Read More
(1)
Rating: 5 stars
03/09/2019
For my money this is the only way to do boneless beef ribs. Since boneless beef ribs are not really ribs at all but from the shoulder area they need to be done really low and slow. Wonderful recipe. Read More
(1)
Rating: 4 stars
03/20/2020
I loved it and my dinner guests all went home with the recipe! Read More
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Rating: 5 stars
04/07/2020
I made this with red wine instead of chicken broth and it was fabulous! Read More
Rating: 5 stars
06/14/2020
I left out the mushrooms and bone-in short ribs. Also, used whole pepperoncini. They were delicious. My family raved about how good they were. The gravy that this makes is rich and flavorful. I will be making these again for sure! Read More
Rating: 5 stars
08/28/2019
I never buy ribs but they were on sale, so I bought them and was looking for a recipe. Glad I found this one! My ribs were fatty, so I didn't need the butter initially. The ribs produced plenty of fat for cooking the onions and mushrooms, but the shrooms absorbed so much that I did add a tablespoon of butter when I added the flour. I cooked in my slow cooker on Low for 6 hours. (This is a newer slow cooker whose Low is warmer than my old one's so YMMV.) I'll make again, but perhaps with (boneless) chuck stew beef so I get more meat. Read More
Rating: 3 stars
05/26/2019
3 stars only because it's too salty. I've seen rave reviews about this Ms Pot Roast but never made it because it's all salty packets of stuff. I tried this because I thought it would not be so salty. Maybe when seasoning the meat I went a little overboard?? My advice is to be very sparing with the salt. My advice to Chef John about trying the real deal recipe don't. Read More