Mississippi Beef Short Ribs
Description
Skip the packaged gravy and ranch mixes and try Chef John's version of Mississippi pot roast made with beef short ribs, mushrooms, and homemade seasonings.
Ingredients
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1 teaspoon kosher salt
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon freshly ground black pepper
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1 teaspoon dried dill weed
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1/2 teaspoon dried rosemary
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1/2 teaspoon dried thyme
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2 tablespoons finely grated Parmigiano-Reggiano cheese
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2 1/2 pounds boneless beef short ribs
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper
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1 tablespoon olive oil
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1 large onion, sliced
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1/3 cup sliced fresh mushrooms
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1 tablespoon all-purpose flour
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2/3 cup chicken broth
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1 tablespoon soy sauce
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1/2 teaspoon Worcestershire sauce
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6 whole pepperoncini peppers
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1/4 cup unsalted butter
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Mix together kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Set aside.
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.
4
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.
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.
6
Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.
7
Spoon sauce from the bottom of the pan onto beef to serve. Skim off excess fat as desired.