mississippi beef short ribs

Beef

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 slow cooker with butter, pepperoncini, and packets of powdered au jus gravy and ranch dressing. Assuming that MSG from the latter two ingredients led 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.

Ingredients

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
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.