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.
Preparation Details
Prep Time: 10 mins
Cook Time: 2 hrs 55 mins
Total Time: 3 hrs 5 mins
Servings: 8
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
Steps
- 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.
