Mississippi-Style Boneless Short Ribs Without Packaged Mixes

In this slow cooker version of the classic pot roast, Mississippi-Style Boneless Short Ribs are made without processed, packaged mixes and the stick of butter.  However, they’re just as flavorful with buttery tenderness!

The inspiration behind this recipe:

It appears I have been living under a rock.

I had never heard of Mississippi (or as they say around here…. Miss-sippi ) Pot Roast until a year or so ago when I saw it on another blogger’s website even though for the past 25 years I have lived only three miles from the Mississippi state line.  The pepperoncini in the roast recipe I saw intrigued me because I LOVE pepperoncini and anything pickled.

What I didn’t love were all the processed packaged mixes I saw in the recipe because I try to keep my usage of these items to a minimum.  The original also calls for a stick of butter!!

Then, a client of mine asked me to make it.  I made it according to the classic packaged mix recipe but honestly, I found the saltiness overwhelming.  I wasn’t sure they could even eat it, but they did.  Because my clients want food that’s as “clean” as possible, I wanted to come up with a less “processed” version of this classic pot roast.

Here it is!  Mississippi-Style Boneless Short Ribs–Without Packaged Mixes!  And without a stick of butter!

Origin of Mississippi Pot Roast:

Mississippi Pot Roast was created by a home cook from Ripley, Mississippi in the early 2000s.  She set out to recreate a chuck roast recipe her aunt made.  Her family raved about her version which led to it being published in a church cookbook.  That was followed by someone doing a blog post and the rest is history.

It then apparently caught fire all over the internet but I must have been doing other things…

…under my rock.

How to make Mississippi-Style Boneless Short Ribs:

Gather up the ingredients.  Because fresh is always better, instead of packaged ranch dressing mix which typically has dried onion, garlic, dill and parsley, I use FRESH:

• Onion
• Garlic
• Parsley (added at the end)
• I didn’t see the need to add dill as the amount in a package of ranch dressing mix is so small and dill with beef just seems wrong.

Instead of packaged gravy mix, I use:

• Beef broth
• Soy sauce
• Worcestershire sauce

The soy sauce and Worcestershire will give you the depth and saltiness of the packaged gravy mix.

• Instead of a chuck roast which is traditional, I used boneless beef short ribs here.  I love them more than a chuck roast because all the connective tissue is more evenly distributed throughout boneless short ribs.  That connective tissue is going to melt away and produce a beautiful fall-apart result.  No butter needed but beautiful, buttery short ribs!
• Boneless short ribs are cut from the chuck and are rib meat separated from the bone.  A butcher can cut them for you.  I usually get them at Costco.

• Season well with black pepper and brown the short ribs in batches in a skillet with a little oil.  (I wait until the dish is finished to add salt.  The Worcestershire and soy sauce will add a fair amount of saltiness.)
• When you’re finished browning the short ribs, toss in the onions and cook briefly just to take the raw edge off.

• Combine everything, including the pepperoncini and cherry peppers in a slow cooker.
• Cook for 5 hours on high or 8 hours on low.

How to thicken sauces in a slow cooker:

There are three ways to thicken sauces in a slow cooker:

With all-purpose flour:

• This can be done right in the slow cooker.  This method works best if you’ve cooked the ribs on high because you’ll have a good simmer going on.  One disadvantage is that your sauce will be lighter in color.
• When there are about 45 minutes to go, remove 1 cup of the braising liquid.  Let it cool for 15 minutes and mix in 1/3 cup all-purpose flour and whisk until smooth.
• Add it to the slow cooker in 1-2 tablespoon increments around the meat in various places, stirring well until it’s incorporated.  Don’t just drop the whole thing in at once.
• Continue cooking uncovered on high for approximately 30 minutes until the gravy thickens.  Then, cover and let it sit for a while; it will continue to thicken as it stands.

With cornstarch (also gluten-free):

• If you’ve cooked the ribs on low, you’re better off using cornstarch as opposed to flour because getting the slow cooker up to a higher simmer will take a while.  Cornstarch needs higher heat to thicken.  An advantage of using cornstarch is that it doesn’t change the color of your gravy.  A disadvantage is your gravy will be gelatinous when cooled.
• Remove the meat from the slow cooker to a platter then tent to keep it warm.
• Transfer the liquid to a saucepan.  You’ll have approximately 4 cups of gravy/sauce and will need 1 tablespoon of cornstarch per cup of liquid.
• Remove 1-2 tablespoons of the gravy/sauce to a small bowl, add an equal amount of cold water, then stir in the cornstarch.
• Add it to the gravy/sauce in the saucepan, bring to a boil and cook until it thickens.

The third (and my secret way):

• Use Ultra Gel (Affiliate Link):  It’s pricier than flour or cornstarch, but I’ve been using it for years in my personal chef business and you can’t go wrong!  It’s gluten-free, taste-free, does not affect the color and you can thicken hot or cold liquids just by sprinkling it on.

Then….

• Sprinkle on the parsley… and friends!

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Delicious, slightly spicy, meaty goodness you’ll love to serve family and friends!

Serve these Mississippi-Style Boneless Short Ribs over mashed potatoes, cauliflower or celery root puree!

Enjoy!

Serve with:

• Cauliflower White Bean Puree
• Celery Root Puree
• Spinach Parmesan Ranch Twice Baked Potatoes with Parmesan Crumb Topping
• Cheddar and Bacon Twice-Baked Potatoes

More great short rib recipes!

• Slow Cooker Boneless Beef Short Ribs Bourguignon
• Slow Cooker Beef Short Ribs Barbacoa with Cilantro – Lime Cauliflower Rice
• Cabernet Braised Beef Short Ribs with Cauliflower – Leek Puree
• Korean Braised Beef Short Ribs
• Stout-Braised Beef Short Ribs and Colcannon

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