Recipe By Chef John
Published Mar 5th
Prep 10m Cook 2h 55m Additional - Ready In 2h 65m
Servings 8 servings Calories 385.7

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.

Recipe Ingredients

  • 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
  • ⅓ cup chicken broth
  • 1 tablespoon soy sauce
  • ½ teaspoon Worcestershire sauce
  • 6 whole pepperoncini peppers
  • ¼ cup unsalted butter

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 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.
  6. 6 Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.
  7. 7 Spoon sauce from the bottom of the pan onto the beef to serve. Skim off excess fat as desired.

Nutrition Facts

  • Calories 385.7
  • Carbohydrate 4.5 g
  • Cholesterol 75.1 mg
  • Fat 34.1 g
  • Fiber 0.8 g
  • Protein 14.9 g
  • Saturated Fat 15.2 g
  • Sodium 968.2 mg
  • Sugar 1.2 g

Chef's Notes

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.
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  1. 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!
  2. I left out the mushrooms and bone-in short ribs. Also, used whole pepperoncini. They were delicious. My family raved about how good they were. The gravy that this makes is rich and flavorful. I will be making these again for sure!
  3. I made this with red wine instead of chicken broth and it was fabulous!
  4. I loved it and my dinner guests all went home with the recipe!
  5. Made according to recipe. But used instant pot. Cooked to spoon tender in 50 min. This recipe is a keeper. No question about it. The butter, herb, pepper flavors marry w the rich rib flavor. Served over simple mashed potatoes. It was beautiful and delish. Highly recommend!
  6. 3 stars only because it's too salty. I've seen rave reviews about this Ms Pot Roast but never made it because it's all salty packets of stuff. I tried this because I thought it would not be so salty. Maybe when seasoning the meat I went a little overboard?? My advice is to be very - Read more ...
  7. I don't eat red meat so I made it with chicken breast and only cooked it for about 30 minutes in the oven and served it over rice. It was fantastic I'll definitely make it again. The only changes I made were the choice of protein and I used chopped jalapeños instead of peppercinis.
  8. 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 - Read more ...
  9. Great recipe! I love the flavor without all the MSG. I used bone in and it still turned out great!
  10. For my money, this is the only way to do boneless beef ribs. Since boneless beef ribs are not really ribs at all but from the shoulder area, they need to be done really low and slow. Wonderful recipe.

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