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Mississippi-Style Boneless Short Ribs Without Packaged Mixes - Overhead close-up shot on white platter

Mississippi Boneless Short Ribs Without Packaged Mixes

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In this slow cooker version of the classic pot roast, Mississippi Boneless Short Ribs are made without processed, packaged mixes and the stick of butter.  However, they're just as flavorful with buttery tenderness!
Course Beef
Cuisine American
Diet Diabetic, Kosher
Prep Time 15 mins
Cook Time 5 hrs
Additional Time 15 mins
Total Time 5 hrs 30 mins
Servings 8
Calories 1097


  • 3 cups beef broth
  • ¼ cup soy sauce
  • ¼ 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
  • cup all-purpose flour for thickening
  • ¼ cup chopped parsley
  • Salt if needed


  • Combine the beef broth, soy sauce and Worcestershire in a slow cooker and preheat on high.
  • Heat canola oil over medium-high heat in a large skillet or saute pan.
  • 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.
  • Add the onion to the skillet and cook 2-3 minutes just to take the raw edge off. Transfer to the slow cooker.
  • Add the garlic, pepperoncini and cherry peppers.
  • Cover the slow cooker and cook on high for 4 ¼ hours.
  • Remove approximately 1 cup of the cooking liquid and place in a bowl. Let it cool for 15 minutes.
  • Add the flour to the liquid and stir well to combine to create a slurry.
  • 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.
  • Cook UNCOVERED on high for an additional 30 minutes. Let rest for 15 minutes so the gravy continues to thicken.
  • Taste and add salt if desired.


  • 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.
MAKE AHEAD:  Can be made 1-2 days ahead of time.  Cool and refrigerate.  Reheat in the slow cooker or in a Dutch oven in the oven at 350 degrees.
FREEZER-FRIENDLY:  Cool thoroughly then portion out as desired.  Place in airtight containers and freeze 1-2 months.  Thaw in the refrigerator then reheat in the oven or toaster oven at 350 degrees.


Serving: 1 | Calories: 1097kcal | Carbohydrates: 27g | Protein: 83g | Fat: 74g | Saturated Fat: 31g | Polyunsaturated Fat: 42g | Trans Fat: 4g | Cholesterol: 302mg | Sodium: 2599mg | Fiber: 4g | Sugar: 8g