Mouthwatering Mississippi Beef Ribs

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

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

3. 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.

4. 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.

5. 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.

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

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

   

Cooking Tips:

The pieces of short rib I used, which were really just neatly cut pieces of super-marbled chuck, were nice and thick. If yours aren’t thick, 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, as I said in the video, if you do use the sliced ones, be careful not to overdo it.