Mississippi Beef Short Ribs – Based on an Amazing Recipe I’ve Never Had

I usually make a recipe before trying to adapt it, but that
didn’t happen with this Mississippi beef short ribs recipe, which is based on
the viral sensation, Mississippi pot roast. In the original, the beef is
braised in a slow-cooker with butter, pepperoncini, and packets of powdered au
jus gravy, and powdered ranch dressing. I really wanted to try it, but I was
afraid someone at the store would recognize me buying those last two
ingredients.

Anyway, people were losing their minds over how delicious it
was, and while I figured most of that was due to the copious amounts of MSG in
the gravy, and dressing mixes, I was fascinated by the strange combination of
ingredients, and decided to give it a whirl with some boneless short ribs.  I’m so glad I did, as this really did come
out amazingly well.

The original recipe calls for a few whole pepperoncini to be
scattered over the top, which in hindsight, probably would have worked out
better. I used a ton 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. 

The pieces of “short rib” I used, which are actually 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. As usual, we don’t want to go
by time anyway, and simply keep cooking until they are fork tender. But, no matter
the size or shape of your beef, I really do hope you give this a try soon. Enjoy!

[embedded content]

Ingredients for 6 Portions:

For the seasoning mix:

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried dill

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

2 tablespoon finely grated Parmigiano-Reggiano

For the rest:

1 tablespoon olive oil

salt, freshly ground black pepper, and to taste

2 1/2 pounds boneless beef short ribs

1 large onion, sliced

handful sliced mushrooms

1 tablespoon all-purpose flour

2/3 cup chicken broth

1 tablespoon soy sauce

1/2 teaspoon Worcestershire sauce

6 whole pepperoncini peppers (or 1/3 cup of sliced like I
used)

1/4 cup unsalted butter

– Roast covered at 350 F. for about 2 1/2 hours, or until
tender.

–>

This recipe has already been read 358 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close