How to Make Braised Short Ribs Chuck Hughes

Mississippi Beef Short Ribs

It makes my knees weak and i briefly considered dabbing it behind my ears so i could keep it with me all day.

Recipe Summary Mississippi Beef Short Ribs

Recently the internet went wild for a delicious Mississippi pot roast wherein beef is braised in a slow cooker with butter, pepperoncini, and packets of powdered au jus gravy and ranch dressing. Guessing that the MSG from the latter two ingredients explained all the rage, I decided to mimic the flavors using from-scratch seasonings and boneless short ribs. It came out really well, especially when served over mashed potatoes with a garnish of parsley.

Ingredients | Braised Short Ribs Chuck Hughes

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

Directions

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.

The pieces of short rib I used, which were really 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.

The original recipe calls for a few whole pepperoncini, which in hindsight, probably would have worked out better. I used 1/3 cup 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.

Info | Braised Short Ribs Chuck Hughes

prep: 10 mins cook: 2 hrs 55 mins total: 3 hrs 5 mins Servings: 8 Yield: 8 servings

TAG : Mississippi Beef Short Ribs

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