Q1: What is the difference between this recipe and the viral Mississippi Pot Roast?

The original viral Mississippi Pot Roast is a slow cooker recipe that typically uses a beef chuck roast, a packet of ranch dressing mix, a packet of au jus gravy mix, a stick of butter, and pepperoncini peppers. This Mississippi Beef Short Ribs recipe is a sophisticated, from-scratch upgrade. It uses a more luxurious cut of meat (short ribs), a homemade seasoning mix instead of the packets, and builds a much richer, more complex pan gravy as the braising liquid.

Q2: What are beef short ribs, and where do I find them?

Beef short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of the cow. They are known for having a large amount of connective tissue and fat marbling, which makes them perfect for slow-braising methods. You can find them in both bone-in and boneless versions at most well-stocked grocery store butcher counters or at a local butcher shop.

Q3: Do I absolutely have to sear the meat before I braise it?

While you can skip this step if you are extremely short on time, it is highly recommended that you do not. Searing the meat in a hot pan is what creates the deep brown, caramelized crust through the Maillard reaction. This crust provides the foundational, complex, savory flavor for the entire dish and the gravy. A braised dish made without searing the meat first will have a much flatter, more one-dimensional flavor.

Q4: Are pepperoncini peppers very spicy?

No, not at all! Pepperoncini peppers are very mild. On the Scoville heat scale, they are only slightly spicier than a bell pepper and are much, much milder than a jalapeño. They are pickled, so their primary flavor in this dish is a delicious, bright, and briny tanginess, not a fiery heat.

Q5: Can I use a different cut of beef for this recipe?

Yes. If you can't find short ribs, the best substitute would be a well-marbled beef chuck roast , cut into 2- to 3-inch cubes. The cooking time will be very similar

The Ultimate Fall-Off-The-Bone Mississippi Beef Short Ribs

A rich and flavorful recipe for Mississippi-style boneless beef short ribs. The dish features well-seared short ribs that are coated in a homemade seasoning mix with ranch-like flavors of dill, garlic, and onion powder. A savory pan gravy is made with sautéed onions and mushrooms, thickened with flour, and enriched with chicken broth. The ribs and gravy are combined in a baking dish with whole pepperoncini peppers and butter, then slow-braised in the oven for several hours until the meat is exceptionally tender.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Braising, Searing, Baking
Cuisine: American

Ingredients

Scale

For the 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
For the 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
⅓ cup sliced fresh mushrooms
1 tablespoon all-purpose flour
⅔ cup chicken broth
1 tablespoon soy sauce
½ teaspoon Worcestershire sauce
6 whole pepperoncini peppers
¼ cup unsalted butter

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Instructions

Preheat the oven to 350°F (175°C).
Prepare the Seasoning and Ribs: In a small bowl, mix together the kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese for the seasoning mix. Set aside.
Season the short ribs with salt, pepper, and cayenne. Heat the olive oil in a large pan over high heat. Sear the short ribs for 3 to 5 minutes per side until well browned.
Transfer the seared beef to a baking dish and sprinkle the prepared seasoning mixture evenly over the top.
Make the Gravy: Reduce the heat under the pan to medium-high. Add the onion and mushrooms and season with salt. Sauté for about 5 minutes, until the mushrooms are golden brown.
Sprinkle the flour over the onion and mushrooms, stir to coat, and cook for 2 minutes.
Pour in the chicken broth, soy sauce, and Worcestershire sauce. Stir and bring to a boil, scraping up any browned bits from the bottom of the pan. Remove from the heat.
Bake the Short Ribs: Pour the gravy mixture over the beef in the baking dish. Arrange the pepperoncini peppers over the top and place the butter on top.
Cover the baking dish tightly with foil.
Bake in the preheated oven for about 2 1/2 hours, until the meat is fork-tender and falls apart easily.
Before serving, skim off any excess fat from the surface as desired. Spoon the sauce from the bottom of the pan over the beef to serve.

Notes

Searing the short ribs before braising is a crucial step that develops a deep, rich flavor in the meat and the final gravy.
The homemade seasoning mix is a key component of the ‘Mississippi’ flavor profile.
The long, slow braise in the oven is essential for making the tough cut of short ribs incredibly tender.

Nutrition

Serving Size: 1/8 of recipe
Calories: 550-650
Sugar: 4-6 g
Sodium: 900-1200 mg
Fat: 40-50 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 8-12 g
Fiber: 1-2 g
Protein: 35-45 g
Cholesterol: 150-180 mg

Find it online: https://cookupjoy.com/bone-mississippi-beef-short-ribs/