Mississippi Braised Short Ribs

Source: Mississippi Beef Short Ribs Video: Mississippi Beef Short Ribs

Ingredients

Seasoning

• 1 tsp kosher salt
• 1 tsp cracked black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried dill
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 2 tbsp finely grated Parmigiano-Reggiano

Everything Else

• 1 tbsp olive oil
• salt & pepper to taste
• 2 boneless beef short ribs
• 1 large onion, sliced
• handful of sliced mushrooms
• (optional) 1 tbsp all-purpose flour
• 2/3 cup chicken broth
• 1 tbsp soy sauce
• 1/2 tsp Worcestershire sauce
• 4 sliced pepperoncini peppers
• 1/4 cup unsalted butter

Instructions

1. Adjust oven rack to lower position. Preheat oven to 275°.
2. Season each side of the short ribs generously with salt, pepper, and cayenne. If there is a large piece of fat on the side, cut through it to ensure it doesn’t curl while cooking.
3. Brown each side in oil over high heat in a dutch oven. Get a good sear here. Transfer to a resting surface like a cutting board.
4. Use the dutch oven to sauté mushrooms and onions. Sauté until onions are translucent and onions are golden brown.
5. Mix up seasoning while vegetables are sautéing. Add all seasoning ingredients and mix to simulate a packaged au jus gravy + ranch dressing mix. Sprinkle over short ribs.
6. (optional) Once onions and mushrooms are ready, stir in a tsp of flour and stir in to give them a bit more body.
7. Stir in soy, chicken broth, and Worcestershire sauce. As soon as it starts to boil, pull it off the stove. Put the short ribs in the middle of the dutch oven and spoon the sauce and mixture over the short ribs.
8. Top with sliced pepperoncinis (whole can be used as well).
9. Add more chicken broth until the short ribs are half submerged in liquid.
10. Cover and transfer to the center of a 275° oven for about 3 hours or until meat is fork tender. Every hour, check on the braising liquid to ensure it is not boiling away. The meat should very easily pull apart with a fork or spoon.
11. During the last hour, if the ribs need some more color, leave the dutch oven lid open just a tiny bit.
12. Once cooking is complete, transfer the ribs to another surface. Pour the braising liquid into a blender, add some of the mushrooms and onions, and blend to create a sauce.
13. Plate the ribs, spoon sauce onto the ribs, and serve with Mashed Potatoes.