Mississippi Beef Short Ribs

• servings: 8 servings
• active time: 10 minutes
• total time: 3 hours 5 minutes

Ingredients

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

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

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Mix together kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Set aside.

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.

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.

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.

Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.

Spoon sauce from the bottom of the pan onto beef to serve. Skim off excess fat as desired.

Nutrition

• Calories: 386 kcal
• Total Fat: 34 g
• Saturated Fat: 15 g
• Unsaturated Fat: 0 g
• Cholesterol: 75 mg
• Sodium: 968 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 15 g