Mississippi Beef Short Ribs Recipe

Posted on

"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."

Ingredients

  • Adjust
  • US
  • Metric
  • 2 1/2 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
  • 1/3 cup sliced fresh mushrooms
  • For the 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
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese
  • For the Rest:
  • 1 tablespoon all-purpose flour
  • 2/3 cup chicken broth
  • 1 tablespoon soy sauce
  • 1/2 teaspoon Worcestershire sauce
  • 6 whole pepperoncini peppers
  • 1/4 cup unsalted butter

    • Directions

  • Prep
  • Cook
  • Ready In
    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    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 the beef to serve. Skim off excess fat as desired.

    Footnotes

    • 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

    Per Serving: 386 calories;34.1 g fat;4.5 g carbohydrates;14.9 g protein;75 mg cholesterol;968 mg sodium.Full nutrition
    Source: Read Full Article