Although celery is a very ordinary vegetable, it makes surprisingly excellent frozen delights. Try this recipe and you’ll realize I’m not insane, whether you want a sweet or savory experience! It was served as a garnish over salmon gravlax the first time I ever tasted something similar, which was layered over crunchy rye breadcrumbs. It was simply amazing how the flavors, textures, and temps blended together. This would go well with blue cheese sauce and buffalo wings as well.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 55 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 8 |
Ingredients
- 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
- 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 tablespoon all-purpose flour
- ⅔ cup chicken broth
- 1 tablespoon soy sauce
- ½ teaspoon Worcestershire sauce
- 6 whole pepperoncini peppers
- ¼ cup unsalted butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Set aside.
- 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.
- 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.
- 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.
- 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 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, 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.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 15 g |
| Sodium | 968 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
We had some beef short ribs in my freezer that I had no idea what to do with. Found this and remember really liking the Mississippi Beef/slow cooker version. Followed Chef John’s version exact except I had doubled the mushrooms because i needed to use them up before they went bad. This turned out…WOW!! ❤️ Now, my short ribs were bone in, and we did have to trim off some fat off but the flavor was ohhhh and ahhhh amazing! Served with mashed potatoes…which was great to mix with the residue “sauce” on your plate. Would and will make again. Thanks yet again Chef John!!
I have made this twice, both times using half a recipe. Used chuck style ribs, apparently the wrong choice. The first time all the liquid burnt off after two and a half hours and left a mess in the pan, but hubs loved the meat and the flavor so not a total loss. Sill had more of the rib things in the freezer…tried again using half what the recipe called for in meat (and seasonings), but all of the liquids, and lowered the cook time. Again, he loved the flavor and the meat was tender and had juice left. Success! The spicy pepper flavor is really unique and the gravy is over the top! Will make this again!
My husband made this and it was really good and I don’t usually eat red meat. These were very tender and had a really good flavor.
Rich and delicious comfort food. Made as directed using the beef short ribs. Put 6 small peperino peppers and feel like there could have been more for a little more heat. Very tasty for 8 meals with mashed potatoes.
The flavor of this dish was unique, complicated and delicious.
This was awesome! My wife & I loved it!
This was delicious. Made per the recipe.
Might be the best thing I’ve ever made. The whole family loved it. A bit time consuming but not difficult at all. I used on the bone short ribs and left out the dill.
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 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!
Flavor was amazing! Unfortunately, I followed the recipe exactly as written and the meat wasn’t tender. Perhaps, the meat wasn’t a quality cut. I will try again another time.
This recipe is excellent. I prepared a side of the Saffron Mashed Potatoes from this site and it was wonderful! Absolutely will make it again. I can imagine this over classic saffron risotto too!
I made this tonight exactly as the recipe stated, but watched the salt amount. I also decided to put it in my slow cooker on Low for 6 hours & It was excellent. I served it with Garlic Mashed Potatoes and a green salad. I highly recommend this dish, and I don’t think that you will be disappointed. Thank you Chef John.
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.
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.
I loved it. Made some adjustments. Added some red wine and used ancho and mirado peppers instead. For my mash potatoes I mixed with sour cream, yoghurt and chives. Dressed with fresh cut parsley
one of my favorite recipe. holy cow its good
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!
Easy to make and amazingly delicious.
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!
Followed recipe exactly, turned out tender and tasty.