Introduction: Can a Dish Be Tender, Flavorful, and Bursting with Southern Charm?
Craving a melt-in-your-mouth meal that’s rich, savory, and perfect for a special dinner? Mississippi Beef Short Ribs combine tender boneless short ribs with a bold seasoning mix, tangy pepperoncini, and a luscious, buttery sauce. Ideal for family gatherings, Sunday suppers, or any time you want a hearty, Southern-inspired dish, this recipe is both indulgent and easy to prepare. Ready to slow-cook a pan of savory goodness? Let’s dive into this delicious recipe!
Overview: Why Mississippi Beef Short Ribs is a Southern Favorite
Mississippi Beef Short Ribs are loved for their fork-tender texture, complex flavors, and rich, tangy sauce, making them a standout comfort food. Here’s what makes them special:
- Time Requirement: About 15 minutes to prep, 2.5 hours to cook.
- Difficulty Level: Moderate—requires searing and slow baking, but straightforward for home cooks.
- Why It’s Special: The unique blend of a Parmesan-herb seasoning mix, tangy pepperoncini, and a buttery, savory sauce creates a rich, fall-apart-tender dish with Southern flair. This recipe yields 8 servings, perfect for a crowd or leftovers.
Ideal for cozy dinners, holiday feasts, or any time you want a hearty, flavorful meal, these short ribs are sure to impress.
Essential Ingredients
Mississippi Beef Short Ribs use pantry staples and fresh ingredients to create their signature bold, tangy flavor. Here’s what you’ll need for 8 servings:
Seasoning Mix:
- 1 teaspoon kosher salt: Enhances overall flavor.
- 1 teaspoon garlic powder: Adds savory depth.
- 1 teaspoon onion powder: Contributes sweet, oniony notes.
- 1 teaspoon freshly ground black pepper: Adds mild heat.
- 1 teaspoon dried dill weed: Brings a fresh, herbaceous touch.
- ½ teaspoon dried rosemary: Adds earthy, piney flavor.
- ½ teaspoon dried thyme: Contributes subtle herbal complexity.
- 2 tablespoons finely grated Parmigiano-Reggiano cheese: Provides a savory, umami boost.
Short Ribs:
- 2 ½ pounds boneless beef short ribs: The tender, flavorful star of the dish.
- Salt and freshly ground black pepper to taste: For seasoning the beef.
- 1 pinch cayenne pepper: Adds a subtle spicy kick.
- 1 tablespoon olive oil: For searing the beef.
- 1 large onion, sliced: Creates a sweet, savory base for the sauce.
- ⅓ cup sliced fresh mushrooms: Adds earthy umami.
- 1 tablespoon all-purpose flour: Thickens the sauce.
- ⅔ cup chicken broth: Forms the savory liquid base.
- 1 tablespoon soy sauce: Enhances umami depth.
- ½ teaspoon Worcestershire sauce: Adds tangy, savory complexity.
- 6 whole pepperoncini peppers: Provides tangy, mildly spicy flavor.
- ¼ cup unsalted butter: Adds richness to the sauce.
Why These Ingredients Matter
- Boneless Short Ribs: Become fork-tender and absorb the rich sauce during slow cooking.
- Seasoning Mix: Combines herbs and Parmesan for a unique, savory crust.
- Pepperoncini: Adds a tangy, slightly spicy kick that defines the Mississippi-style flavor.
- Butter and Broth: Create a rich, velvety sauce that complements the beef.
Substitutions and Variations
- Short Ribs: Use bone-in short ribs (increase cooking time by 30-60 minutes) or chuck roast cut into chunks.
- Pepperoncini: Substitute with banana peppers or 1 tablespoon pepperoncini juice for milder flavor.
- Parmesan: Replace with grated Pecorino Romano or omit for a less cheesy flavor.
- Vegan Option: Use plant-based beef, vegetable broth, vegan butter, and omit Parmesan or use a vegan cheese substitute.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend or 2 teaspoons cornstarch; ensure soy sauce and Worcestershire sauce are gluten-free.
- Spicy Short Ribs: Add ¼ teaspoon extra cayenne or 1 diced jalapeño with the onions.
- Mushroom-Free: Omit mushrooms and increase onions or add diced carrots for texture.
Step-by-Step Instructions
Making Mississippi Beef Short Ribs is a flavorful process that yields tender, saucy results. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon dried dill weed, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, 2 tablespoons Parmigiano-Reggiano cheese, 2 ½ pounds boneless beef short ribs, salt, pepper, cayenne, 1 tablespoon olive oil, 1 large onion, ⅓ cup sliced mushrooms, 1 tablespoon flour, ⅔ cup chicken broth, 1 tablespoon soy sauce, ½ teaspoon Worcestershire sauce, 6 pepperoncini peppers, and ¼ cup unsalted butter.
- Preheat the oven to 350°F (175°C).
- Mix the seasoning blend in a small bowl.
- Slice the onion, slice mushrooms, and pat the short ribs dry.
Tip: Pat the short ribs dry with paper towels for better browning.
Step 2: Season and Sear Short Ribs
- Season 2 ½ pounds boneless short ribs with salt, black pepper, and a pinch of cayenne pepper.
- Heat 1 tablespoon olive oil in a large skillet over high heat.
- Add short ribs and sear until well browned, 3-5 minutes per side.
- Transfer short ribs to a baking dish and sprinkle evenly with the seasoning mix.
Tip: Sear in batches if needed to avoid overcrowding and ensure a good crust.
Step 3: Cook Vegetables
- Reduce skillet heat to medium-high.
- Add 1 large sliced onion and ⅓ cup sliced fresh mushrooms to the skillet, seasoning with a pinch of salt.
- Sauté until mushrooms are golden brown, about 5 minutes.
Tip: Brown mushrooms well to enhance their umami flavor.
Step 4: Make the Sauce
- Sprinkle 1 tablespoon all-purpose flour over the onion and mushrooms, stirring to coat.
- Cook for 2 minutes to remove the raw flour taste.
- Pour in ⅔ cup chicken broth, 1 tablespoon soy sauce, and ½ teaspoon Worcestershire sauce.
- Stir, scraping the pan to release browned bits, and bring to a boil.
- Remove from heat.
Tip: Stir constantly when adding flour to avoid lumps.
Step 5: Bake the Short Ribs
- Pour the onion-mushroom mixture over the short ribs in the baking dish.
- Add 6 whole pepperoncini peppers and place ¼ cup unsalted butter on top.
- Cover the baking dish tightly with foil.
- Bake in the preheated oven until the short ribs are fork-tender and fall apart easily, about 2 ½ hours.
Tip: Check tenderness after 2 hours; extend cooking time if needed for fall-apart texture.
Step 6: Serve
- Spoon sauce from the bottom of the pan over the short ribs.
- Skim off excess fat if desired.
- Serve hot over mashed potatoes, rice, or egg noodles (not included in ingredients but suggested for serving), garnished with fresh herbs like parsley or chives.
Tip: Serve immediately for the richest flavor and tenderest texture.
Assembly: Building the Perfect Mississippi Beef Short Ribs
Making Mississippi Beef Short Ribs is all about creating tender beef with a rich, tangy sauce. Here’s how to make it shine:
- Short Ribs: Sear for a flavorful crust that locks in juices.
- Seasoning Mix: Sprinkle evenly for a savory, herbaceous coating.
- Sauce: Combine tangy pepperoncini and buttery broth for a luscious finish.
- Presentation: Serve with sauce generously spooned over to highlight the Southern flavors.
Presentation Tips
- Garnish with chopped parsley, chives, or extra pepperoncini for a vibrant look.
- Serve over mashed potatoes, rice, or egg noodles to soak up the rich sauce.
- Present in a deep dish or on plates to showcase the tender beef and glossy sauce.
Storage and Make-Ahead Tips
Mississippi Beef Short Ribs are perfect for leftovers and meal prep, as flavors deepen over time.
- Storage:
- Store short ribs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen the sauce.
- Freeze for up to 3 months in airtight containers; thaw in the fridge overnight before reheating.
- Make-Ahead:
- Prep the seasoning mix, slice vegetables, and season short ribs a day ahead, storing in the fridge.
- Cook the entire dish a day in advance; flavors improve overnight.
- Freeze the cooked short ribs and sauce for quick future meals; reheat with fresh pepperoncini for brightness.
Tip: Skim fat from the sauce before storing to reduce greasiness.
Recipe Variations
Mississippi Beef Short Ribs are versatile and easy to customize. Here are some fun twists:
- Slow Cooker Version: Sear ribs and sauté vegetables, then transfer to a slow cooker with remaining ingredients; cook on low for 6-8 hours.
- Vegetarian Option: Use plant-based beef or portobello mushrooms, vegetable broth, and vegan butter; omit Parmesan or use a vegan substitute.
- Gluten-Free: Use gluten-free flour or 2 teaspoons cornstarch; ensure soy sauce and Worcestershire sauce are gluten-free.
- Spicy Short Ribs: Add ½ teaspoon extra cayenne or 2 extra pepperoncini peppers.
- Creamy Sauce: Stir in ¼ cup sour cream or heavy cream after baking for a richer sauce.
Conclusion: Savor the Southern Comfort!
Mississippi Beef Short Ribs is the dish that brings tender, savory comfort to every bite. With its fall-apart short ribs, tangy pepperoncini, and rich, buttery sauce, it’s a perfect meal for family dinners, special occasions, or Southern-inspired cravings. Easy to make with a big flavor payoff, this dish is sure to become a favorite. So, grab your baking dish, slow-cook this Southern classic, and enjoy a plate of hearty goodness. We’d love to hear how your short ribs turn out—share your creations in the comments or on social media!
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Mississippi Beef Short Ribs
Description
Craving a melt-in-your-mouth meal that’s rich, savory, and perfect for a special dinner? Mississippi Beef Short Ribs combine tender boneless short ribs with a bold seasoning mix, tangy pepperoncini, and a luscious, buttery sauce.
Ingredients
Mississippi Beef Short Ribs use pantry staples and fresh ingredients to create their signature bold, tangy flavor. Here’s what you’ll need for 8 servings:
Seasoning Mix:
- 1 teaspoon kosher salt: Enhances overall flavor.
- 1 teaspoon garlic powder: Adds savory depth.
- 1 teaspoon onion powder: Contributes sweet, oniony notes.
- 1 teaspoon freshly ground black pepper: Adds mild heat.
- 1 teaspoon dried dill weed: Brings a fresh, herbaceous touch.
- ½ teaspoon dried rosemary: Adds earthy, piney flavor.
- ½ teaspoon dried thyme: Contributes subtle herbal complexity.
- 2 tablespoons finely grated Parmigiano-Reggiano cheese: Provides a savory, umami boost.
Short Ribs:
- 2 ½ pounds boneless beef short ribs: The tender, flavorful star of the dish.
- Salt and freshly ground black pepper to taste: For seasoning the beef.
- 1 pinch cayenne pepper: Adds a subtle spicy kick.
- 1 tablespoon olive oil: For searing the beef.
- 1 large onion, sliced: Creates a sweet, savory base for the sauce.
- ⅓ cup sliced fresh mushrooms: Adds earthy umami.
- 1 tablespoon all-purpose flour: Thickens the sauce.
- ⅔ cup chicken broth: Forms the savory liquid base.
- 1 tablespoon soy sauce: Enhances umami depth.
- ½ teaspoon Worcestershire sauce: Adds tangy, savory complexity.
- 6 whole pepperoncini peppers: Provides tangy, mildly spicy flavor.
- ¼ cup unsalted butter: Adds richness to the sauce.
Why These Ingredients Matter
- Boneless Short Ribs: Become fork-tender and absorb the rich sauce during slow cooking.
- Seasoning Mix: Combines herbs and Parmesan for a unique, savory crust.
- Pepperoncini: Adds a tangy, slightly spicy kick that defines the Mississippi-style flavor.
- Butter and Broth: Create a rich, velvety sauce that complements the beef.
Substitutions and Variations
- Short Ribs: Use bone-in short ribs (increase cooking time by 30-60 minutes) or chuck roast cut into chunks.
- Pepperoncini: Substitute with banana peppers or 1 tablespoon pepperoncini juice for milder flavor.
- Parmesan: Replace with grated Pecorino Romano or omit for a less cheesy flavor.
- Vegan Option: Use plant-based beef, vegetable broth, vegan butter, and omit Parmesan or use a vegan cheese substitute.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend or 2 teaspoons cornstarch; ensure soy sauce and Worcestershire sauce are gluten-free.
- Spicy Short Ribs: Add ¼ teaspoon extra cayenne or 1 diced jalapeño with the onions.
- Mushroom-Free: Omit mushrooms and increase onions or add diced carrots for texture.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon dried dill weed, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, 2 tablespoons Parmigiano-Reggiano cheese, 2 ½ pounds boneless beef short ribs, salt, pepper, cayenne, 1 tablespoon olive oil, 1 large onion, ⅓ cup sliced mushrooms, 1 tablespoon flour, ⅔ cup chicken broth, 1 tablespoon soy sauce, ½ teaspoon Worcestershire sauce, 6 pepperoncini peppers, and ¼ cup unsalted butter.
- Preheat the oven to 350°F (175°C).
- Mix the seasoning blend in a small bowl.
- Slice the onion, slice mushrooms, and pat the short ribs dry.
Tip: Pat the short ribs dry with paper towels for better browning.
Step 2: Season and Sear Short Ribs
- Season 2 ½ pounds boneless short ribs with salt, black pepper, and a pinch of cayenne pepper.
- Heat 1 tablespoon olive oil in a large skillet over high heat.
- Add short ribs and sear until well browned, 3-5 minutes per side.
- Transfer short ribs to a baking dish and sprinkle evenly with the seasoning mix.
Tip: Sear in batches if needed to avoid overcrowding and ensure a good crust.
Step 3: Cook Vegetables
- Reduce skillet heat to medium-high.
- Add 1 large sliced onion and ⅓ cup sliced fresh mushrooms to the skillet, seasoning with a pinch of salt.
- Sauté until mushrooms are golden brown, about 5 minutes.
Tip: Brown mushrooms well to enhance their umami flavor.
Step 4: Make the Sauce
- Sprinkle 1 tablespoon all-purpose flour over the onion and mushrooms, stirring to coat.
- Cook for 2 minutes to remove the raw flour taste.
- Pour in ⅔ cup chicken broth, 1 tablespoon soy sauce, and ½ teaspoon Worcestershire sauce.
- Stir, scraping the pan to release browned bits, and bring to a boil.
- Remove from heat.
Tip: Stir constantly when adding flour to avoid lumps.
Step 5: Bake the Short Ribs
- Pour the onion-mushroom mixture over the short ribs in the baking dish.
- Add 6 whole pepperoncini peppers and place ¼ cup unsalted butter on top.
- Cover the baking dish tightly with foil.
- Bake in the preheated oven until the short ribs are fork-tender and fall apart easily, about 2 ½ hours.
Tip: Check tenderness after 2 hours; extend cooking time if needed for fall-apart texture.
Step 6: Serve
- Spoon sauce from the bottom of the pan over the short ribs.
- Skim off excess fat if desired.
- Serve hot over mashed potatoes, rice, or egg noodles (not included in ingredients but suggested for serving), garnished with fresh herbs like parsley or chives.
Tip: Serve immediately for the richest flavor and tenderest texture.
FAQs
1. Why are my short ribs tough?
Tough ribs may need more cooking time. Bake longer (up to 3 hours) until fork-tender, ensuring the dish is tightly covered.
2. Can I use bone-in short ribs?
Yes, but increase cooking time by 30-60 minutes and check for tenderness.
3. Is this recipe gluten-free?
Not as written, but use gluten-free flour or cornstarch and gluten-free soy sauce and Worcestershire sauce.
4. Why is my sauce too thin?
Thin sauce may need more simmering time after baking or additional flour (1 teaspoon). Reduce uncovered to thicken.
5. Can I make this ahead?
Yes, cook a day ahead or freeze; reheat gently with extra broth if needed.
6. Can I omit pepperoncini?
Yes, substitute with banana peppers or 1 tablespoon vinegar for tanginess.
7. What are the health benefits of this dish?
Beef provides protein and iron, vegetables add vitamins, but the dish is rich in fat—enjoy with a light side.