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!  

T

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

Helpful tools and equipment (Affiliate Links):

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Yield: 6-8

Mississippi-Style Boneless Short Ribs Without Packaged Mixes (Slow Cooker)

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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!

Prep Time 15 minutes

Cook Time 5 hours

Additional Time 15 minutes

Total Time 5 hours 30 minutes

Ingredients

• 3 cups beef broth
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1-2 tablespoon canola oil (as needed)
• 3-4 pounds boneless beef short ribs (or equivalent chuck roast or bone-in short ribs)
• Freshly ground black pepper
• 1 large onion, cut into chunks
• 12 cloves garlic, sliced
• 8 pepperoncini from a jar
• 6 cherry peppers from a jar
• 1/3 cup all-purpose flour, for thickening
• 1/4 cup chopped parsley
• Salt, if needed

Instructions

1. Combine the beef broth, soy sauce and Worcestershire in a slow cooker and preheat on high.
2. Heat canola oil over medium-high heat in a large skillet or saute pan.
3. Season short ribs with black pepper and place in the skillet. Brown well on all sides, working in batches if necessary. Place in the slow cooker.
4. Add the onion to the skillet and cook 2-3 minutes just to take the raw edge off. Transfer to the slow cooker.
5. Add the garlic, pepperoncini and cherry peppers.
6. Cover the slow cooker and cook on high for 4 1/4 hours.
7. Remove approximately 1 cup of the cooking liquid and place in a bowl. Let it cool for 15 minutes.
8. Add the flour to the liquid and stir well to combine to create a slurry.
9. Add the slurry to the slow cooker in approximately 2 tablespoon increments in various places around the meat, stirring it in carefully to evenly distribute it.
10. Cook UNCOVERED on high for an additional 30 minutes. Let rest for 15 minutes so the gravy continues to thicken.
11. Taste and add salt if desired.

Notes

To thicken with cornstarch:

• If you've cooked the ribs on low, I recommend using cornstarch because getting the slow cooker up to a higher simmer will take a while and 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.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 1097Total Fat: 74gSaturated Fat: 31gTrans Fat: 4gUnsaturated Fat: 42gCholesterol: 302mgSodium: 2599mgCarbohydrates: 27gFiber: 4gSugar: 8gProtein: 83g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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