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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 crockpot or a slow cooker with butter, pepperoncini, and packets of powdered au jus gravy and ranch dressing. Assuming that MSG from the latter two ingredients lead 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
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
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 tablespoons finely grated Parmigiano-Reggiano cheese
Short Ribs
- 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
- 1/3 cup sliced fresh mushrooms
- 1 tablespoon all-purpose flour
- 2/3 cup chicken broth
- 1 tablespoon soy sauce
- ½ teaspoon Worcestershire sauce
- 6 whole pepperoncini peppers
- ¼ cup unsalted butter
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Mix together kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Set aside.
Step 3
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.
Step 4
Reduce heat to medium-high and add onion and mushrooms to the pan. Season with salt. Saut? until mushrooms are golden brown, about 5 minutes.
Step 5
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.
Step 6
Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.
Step 7
Spoon sauce from the bottom of the pan onto beef to serve. Skim off excess fat as desired.
Chef’s Notes:
The pieces of short rib I used, which were really just neatly cut pieces of super-marbled chuck, were nice and thick. If yours aren't thick, you'll have to adjust the cooking time.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 386 | |
| % Daily Value * | |
| Total Fat34g | 44% |
| Saturated Fat15g | 76% |
| Cholesterol75mg | 25% |
| Sodium968mg | 42% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein15g | |
| Vitamin C2mg | 10% |
| Calcium46mg | 4% |
| Iron2mg | 12% |
| Potassium203mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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