Mississippi Beef Short Ribs Recipes

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MISSISSIPPI BEEF SHORT RIBS



Mississippi Beef Short Ribs image

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.

Provided by Chef John

Categories     Main Dish Recipes     Rib Recipes

Time 3h5m

Yield 8

Number Of Ingredients 20

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 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
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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 the beef to serve. Skim off excess fat as desired.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 4.5 g, Cholesterol 75.1 mg, Fat 34.1 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 15.2 g, Sodium 968.2 mg, Sugar 1.2 g

MISSISSIPPI BEEF SHORT RIBS



Mississippi Beef Short Ribs image

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.

Provided by Chef John

Categories     Ribs

Time 3h5m

Yield 8

Number Of Ingredients 20

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 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
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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 the beef to serve. Skim off excess fat as desired.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 4.5 g, Cholesterol 75.1 mg, Fat 34.1 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 15.2 g, Sodium 968.2 mg, Sugar 1.2 g

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