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

Scale

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.

Cook Mode Prevent your screen from going dark

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.