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Mississippi Beef Short Ribs
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Prep Time:
10 minutes
Cook Time:
175 minutes
Total Time:
185 minutes
Elevate Mississippi pot roast with Chef John's savory homemade version using beef short ribs and fresh mushrooms.
Ingredients:
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried dill weed
  • 0.5 teaspoon dried rosemary
  • 0.5 teaspoon dried thyme
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese
  • 2.5 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
  • 0.33333334326744 cup sliced fresh mushrooms
  • 1 tablespoon all-purpose flour
  • 0.66666668653488 cup chicken broth
  • 1 tablespoon soy sauce
  • 0.5 teaspoon Worcestershire sauce
  • 6 whole pepperoncini peppers
  • 0.25 cup unsalted butter
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Combine kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Reserve for later use.
  • Season short ribs generously with salt, pepper, and cayenne for bold flavor. Sear the ribs in hot oil until deeply browned on each side, about 3 to 5 minutes. Place the ribs in a baking dish and evenly sprinkle with the seasoning mixture for a delicious burst of flavor.
  • Lower the heat and stir in onions and mushrooms. Season with salt. Cook until mushrooms are golden brown, approximately 5 minutes.
  • Coat onion and mushrooms with flour, then stir and cook for 2 minutes. Add chicken broth, soy sauce, and Worcestershire sauce; stir and bring to a boil. Remove from heat and pour over beef. Top with pepperoncini and butter, then cover with foil before baking.
  • Cook in the preheated oven until the meat is tender and easily falls apart, around 2 1/2 hours.
  • Drizzle the flavorful pan sauce over the beef before serving. Remove any excess fat if preferred.

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