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.
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!
I’m sure the 3rd try will be the charm. I was so mad the 1st time I made this. Purchased several items that are not normally in my pantry, in addition to $25 quality boneless ribs from Costco. Followed the directions exactly as written but when I took it out of the oven, it was burnt to a crisp and completely inedible. I decided the next time, I will use the crockpot. Due to covid, I’m letting the grocery store do my shopping & picking up my order curbside. Even though I asked for 2 1/2lbs of boneless ribs, I received 1.3 lbs of bone in, which was barely enough for one person. Ug! I still cooked in the crockpot and it was different than usual meals but it was really tasty! I will make again using the Costco ribs and will use the crockpot method. I did not have any issue with it tasting overly salty but both my husband and I drank lots of water the rest of the night.
Chef John was absolutely right the meat was very tender and flavorful
This was amazing! I followed the recipe exactly. I will say the meat was done more than 1/2 hour earlier than expected and I did use the sauce to make a bit of a gravy so to have a little more. This will be in my rotation for sure!
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.
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!