Recipes Main Dishes Rib Recipes Mississippi Beef Short Ribs 4.8 (45) 41 Reviews 7 Photos 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. By Chef John Updated on February 23, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 7 7 7 7 Prep Time: 10 mins Cook Time: 2 hrs 55 mins Total Time: 3 hrs 5 mins Servings: 8 Jump to Nutrition Facts Ingredients Seasoning Mix: 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 Short Ribs: 2 ½ pounds boneless beef short ribs salt and freshly ground black pepper to taste 1 pinch cayenne pepper 1 tablespoon olive oil 1 large onion, sliced ⅓ cup sliced fresh mushrooms 1 tablespoon all-purpose flour ⅔ cup chicken broth 1 tablespoon soy sauce ½ teaspoon Worcestershire sauce 6 whole pepperoncini peppers ¼ cup unsalted butter Directions Preheat the oven to 350 degrees F (175 degrees C). Mix together kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Set aside. 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. 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. 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. 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 beef to serve. Skim off excess fat as desired. Chef John 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. I Made It Print Nutrition Facts (per serving) 386 Calories 34g Fat 5g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 386 % Daily Value * Total Fat 34g 44% Saturated Fat 15g 76% Cholesterol 75mg 25% Sodium 968mg 42% Total Carbohydrate 5g 2% Dietary Fiber 1g 3% Total Sugars 1g Protein 15g Vitamin C 2mg 10% Calcium 46mg 4% Iron 2mg 12% Potassium 203mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved