Mississippi Beef Short Ribs
Skip the packaged gravy and ranch mix and try Chef John's from-scratch version of Mississippi pot roast made with beef short ribs, mushrooms, and homemade seasonings.
I found some beautiful boneless short ribs at Costco, and was looking for something different to do with them. I have had great luck cooking Chef John's recipes (well, except for the apple fritters) so I looked to see what he had for short ribs. The ingredient list was long, but it was really all things I had on hand. This was fairly easy to make and was delicious. The only change I will make when I make it again is to add more broth. The 2/3 cup called for in the recipe pretty much cooked away, so there was very little sauce left after the cooking time. I also will cut back a little on the butter, this is very tasty, but it is rich, the fatty ribs and the butter combined make it very filling.
This was exceptional! I basically followed the recipe to a T, which I try to do for the first go, unless I see changes necessary for various reasons. The only "change" was to use bone-in beef short ribs, which was all I could find, a full container of mushrooms, and to use beef broth, which Chef John said was an alternative. I'll likely make it the same way again, as it was amazing. I will admit, I was skeptical about the 6 whole pepperoncinis, but they only added to the flavor profile, which was absolutely not salty, (and I'm sensitive to excess salt). Honestly, I can't wait to make this again. My family loved it, and I loved it. This one one of the best new recipes I've tried this year, AND it was easy! Wait until you smell it cooking!
This was very flavorful, I really liked it! I copied the seasoning exactly but used a chuck roast I cut into similar rectangular chunks. After prepping, I cooked it in a crockpot. I definitely loved the seasoning blend. I didn’t care for the way the peppers absorbed the mushroom flavor, but it didn’t affect the dish, just the flavor of the peppers themselves was a little off for me.
another great recipe from chef john. i tweaked two things - i added more mushrooms & used beef stock instead of chicken broth, everything else was per the recipe and it was delicious. i don’t know what the dish should taste like but it doesn’t matter - this was fantastic. for those asking about the type of beef to use, i used short ribs. the beef was super tender and the gravy was wonderful. so give it a go - it’s worth it!
This was the most delicious and tender meat I have made. I did not use the peppers and I used bone in short ribs as I bought them by accident. I was so happy that I made this recipe several more times and continue to use the bone in version as it’s so easy to tell when they are done as they fall off the bone and it makes them so tasty! Thank you for sharing this recipe!
This recipe was very good. I tried one of the ones with the slow cooker and packets. I liked this one a lot better, the flavor was there, but easier to control the salt and easier to customize as needed. Will be making this again. I also used a Braiser, so cooked every thing in there on the stove top deglazing the pan with the chicken broth to get the flavor from searing the meat. I used 3.25 lbs of short ribs, and had them in the oven for 2 hours. I then turned off the oven, but left the Braiser in the oven covered, while I cut, boiled, and mashed the potatoes. Beef was very tender.