Mississippi Beef Short Ribs recipe
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Ingredients
- 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 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 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
Nutrition Info
- 385.7 caloriescarbohydrate: 4.5 gcholesterol: 75.1 mgfat: 34.1 gfiber: 0.8 gprotein: 14.9 gsaturatedFat: 15.2 gservingSize: -sodium: 968.2 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Mississippi Beef Short Ribs
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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.
Reduce heat to medium-high and add onion and mushrooms to the pan. Season with salt. Saute until mushrooms are golden brown, about 5 minutes.
Meanwhile, combine kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Sprinkle seasoning mixture evenly over the beef.
Sprinkle flour over the 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 the 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 the beef to serve. Skim off excess fat as desired.