Tuesday, February 26, 2019

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!


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.
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21 comments:

Nick said...

Was that waygu beef short ribs

Unknown said...

Hey Chef,
You say in the video that these cuts of beef are not short ribs. What is the proper cut? I wanna ask my butcher for the same cuts they look so great!

Thank you,

Tom R.

Unknown said...

Hello Chef John,

Was wondering what cut of beef it is that yo used in this video. You said that it wasn't short ribs but a cut from close to the same area. What should I ask my butcher for?

Thank you,

Tom R.

Johnny U said...

I make at least two of your recipes a week. Tomorrow I make this. You kick a$$ with both feet. Thank you.

Johnny U said...

This looks great,from another John (Johnny U) from the city. I make several of your recipies every week and the technique videos are great. How about some equipment recommendations. Other than the freakishly small spoon.

Harold the MTA Mule said...

Hey John,

Could you elaborate more on the cut of beef you used for this one? In the video, it looks like prime beef or some other specialty beef, "that's right?"
Also, did you use a particular section of the chuck? By the way, you're my second favorite chef in the world. Thanks..."Enjoy!"

PH9000k said...

What would be a good substitution for the pepperocinis? This dish looks great, but I've never liked them.

Unknown said...

so what is the cut called? or do you mean its not really a short rib because its boneless?

Ben said...

Chef John! Love you and your videos! I’m with you 100% that it’s better to make your own seasoning blends than the crap in a packet. That said, it sounds like you may not have heard that there’s nothing bad about MSG. Here’s an article from a reputable source that dispels the myths and explains where they come from. https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-flawed-science-and-xenophobia/

Shim Farm said...

Is Chef John a Redditor?!?

Mark said...

Looks great! I might have to give it a try soon! But are you sure you didn't use banana peppers instead of pepperoncini?

Love Food said...

I just made this dish and it is delicious. Thank you for sharing! :)

Alisa said...

If they are not beef short ribs,what IS the mystery beef cut?

Unknown said...

Hi Chef...
Sure hope you and you wife are feeling better soon! My husband was sick all last week with whatever is going around.
Anyways, I just bought some amazing beef short ribs and was wondering if this recipe would be OK for them? We are celebrating our 29th anniversary tonite and this recipe would be amazing... maybe not tonight, but tomorrow? BTW I have been following you forever! I mean forever! I asked you many years ago to post a good salmon pattie recipe and you responded! Hooked on you website ever since! xoxo

Unknown said...

Hi Chef John! Where's the Ranch part of the recipe? Thanks, Nick

Colleen said...

Hi Chef John,

Would I be able to make this without the peppers?

Colleen

Colleen said...

Hi Chef John,

Would I be able to make this without the peppers?

Unknown said...

Do you think this could this be done in an instant pot?

Alisa said...

It's Chuck!

The pieces of “short rib” I used, which are actually just neatly cut pieces of super-marbled chuck"

I totally missed this in my first read thru.

James D said...

I made this for Easter dinner and now my mom is handing over the reigns for thanksgiving. Thanks?

delhiescortsservices said...

yo u a re a goood girl