Mississippi Beef Short Ribs

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!

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.

Great recipe! I love the flavor without all the MSG. I used bone in and it still turned out great!

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.

another great recipe from chef john. i tweaked two things - i added more mushrooms & used beef stock instead of chicken broth, everything else was per the recipe and it was delicious. i don’t know what the dish should taste like but it doesn’t matter - this was fantastic. for those asking about the type of beef to use, i used short ribs. the beef was super tender and the gravy was wonderful. so give it a go - it’s worth it!

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.

Absolutely delicious!!!

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.

Followed recipe exactly, turned out tender and tasty.

The recipe called for 1/3 C. of mushrooms and I had a 1lb. sliced baby portobellos. I used them all! My yellow onion was LARGE for sure. I added the Parmesan to my plate vs. the recipe. It was OUTSTANDING! I will make this again! Happy birthday to me!

This was amazing! I followed the recipe exactly. I will say the meat was done more than 1/2 hour earlier than expected and I did use the sauce to make a bit of a gravy so to have a little more. This will be in my rotation for sure!

one of my favorite recipe. holy cow its good

I made this with red wine instead of chicken broth and it was fabulous!

This was really good. I used ground round instead, its what I had. Fantastic!!

I will definitely make this again!

Might be the best thing I've ever made. The whole family loved it. A bit time consuming but not difficult at all. I used on the bone short ribs and left out the dill.

I made this tonight exactly as the recipe stated, but watched the salt amount. I also decided to put it in my slow cooker on Low for 6 hours & It was excellent. I served it with Garlic Mashed Potatoes and a green salad. I highly recommend this dish, and I don't think that you will be disappointed. Thank you Chef John.

Fantastic.....I haven’t had short ribs this good in a restaurant. Great recipe.

Rich and delicious comfort food. Made as directed using the beef short ribs. Put 6 small peperino peppers and feel like there could have been more for a little more heat. Very tasty for 8 meals with mashed potatoes.

This recipe was very good. I tried one of the ones with the slow cooker and packets. I liked this one a lot better, the flavor was there, but easier to control the salt and easier to customize as needed. Will be making this again. I also used a Braiser, so cooked every thing in there on the stove top deglazing the pan with the chicken broth to get the flavor from searing the meat. I used 3.25 lbs of short ribs, and had them in the oven for 2 hours. I then turned off the oven, but left the Braiser in the oven covered, while I cut, boiled, and mashed the potatoes. Beef was very tender.

My husband made this and it was really good and I don't usually eat red meat. These were very tender and had a really good flavor.

I found some beautiful boneless short ribs at Costco, and was looking for something different to do with them. I have had great luck cooking Chef John's recipes (well, except for the apple fritters) so I looked to see what he had for short ribs. The ingredient list was long, but it was really all things I had on hand. This was fairly easy to make and was delicious. The only change I will make when I make it again is to add more broth. The 2/3 cup called for in the recipe pretty much cooked away, so there was very little sauce left after the cooking time. I also will cut back a little on the butter, this is very tasty, but it is rich, the fatty ribs and the butter combined make it very filling.

I’m sure the 3rd try will be the charm. I was so mad the 1st time I made this. Purchased several items that are not normally in my pantry, in addition to $25 quality boneless ribs from Costco. Followed the directions exactly as written but when I took it out of the oven, it was burnt to a crisp and completely inedible. I decided the next time, I will use the crockpot. Due to covid, I’m letting the grocery store do my shopping & picking up my order curbside. Even though I asked for 2 1/2lbs of boneless ribs, I received 1.3 lbs of bone in, which was barely enough for one person. Ug! I still cooked in the crockpot and it was different than usual meals but it was really tasty! I will make again using the Costco ribs and will use the crockpot method. I did not have any issue with it tasting overly salty but both my husband and I drank lots of water the rest of the night.

This recipe is excellent. I prepared a side of the Saffron Mashed Potatoes from this site and it was wonderful! Absolutely will make it again. I can imagine this over classic saffron risotto too!

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!

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.

This was exceptional! I basically followed the recipe to a T, which I try to do for the first go, unless I see changes necessary for various reasons. The only "change" was to use bone-in beef short ribs, which was all I could find, a full container of mushrooms, and to use beef broth, which Chef John said was an alternative. I'll likely make it the same way again, as it was amazing. I will admit, I was skeptical about the 6 whole pepperoncinis, but they only added to the flavor profile, which was absolutely not salty, (and I'm sensitive to excess salt). Honestly, I can't wait to make this again. My family loved it, and I loved it. This one one of the best new recipes I've tried this year, AND it was easy! Wait until you smell it cooking!

Easy to make and amazingly delicious.

I loved it and my dinner guests all went home with the recipe!

I have made this twice. Both times it came out perfect. my friends and family absolutely love this recipe! It's a bit time consuming and has a lot of ingredients but so worth the time to make.

Left out the peppers because I didn’t have any. I fixed it in my pressure cooker. It was very good. This is a keeper!

This was awesome! My wife & I loved it!

This was delicious. Made per the recipe.

This was the most delicious and tender meat I have made. I did not use the peppers and I used bone in short ribs as I bought them by accident. I was so happy that I made this recipe several more times and continue to use the bone in version as it’s so easy to tell when they are done as they fall off the bone and it makes them so tasty! Thank you for sharing this recipe!

Flavor was amazing! Unfortunately, I followed the recipe exactly as written and the meat wasn’t tender. Perhaps, the meat wasn’t a quality cut. I will try again another time.

I loved it. Made some adjustments. Added some red wine and used ancho and mirado peppers instead. For my mash potatoes I mixed with sour cream, yoghurt and chives. Dressed with fresh cut parsley

So far so good. I used what I had on hand and did bone in short ribs and canned mushrooms. Read the reviews and took out the salt. adding only the pepperocini. In the oven now :) smells good

Chef John was absolutely right the meat was very tender and flavorful

The flavor of this dish was unique, complicated and delicious.