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Boneless Mississippi-Style Beef Short Ribs Recipe

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4.1 from 45 reviews

This Mississippi-style boneless beef short rib recipe delivers tender, flavorful meat cooked low and slow in a slow cooker with a savory blend of beef broth, soy sauce, Worcestershire sauce, and tangy peppers. With minimal prep and no packaged mixes, this recipe transforms simple ingredients into a comforting, rich meal perfect for gatherings or cozy dinners.

  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings

Ingredients

Liquid Ingredients

  • 3 cups beef broth
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1-2 tablespoons canola oil (as needed)

Meat and Vegetables

  • 3-4 pounds boneless beef short ribs (or equivalent chuck roast or bone-in short ribs)
  • Freshly ground black pepper, to taste
  • 1 large onion, cut into chunks
  • 12 cloves garlic, sliced

Peppers

  • 8 pepperoncini peppers from a jar
  • 6 cherry peppers from a jar

Thickening and Garnish

  • 1/3 cup all-purpose flour (for thickening)
  • 1/4 cup chopped parsley
  • Salt, if needed

Instructions

  1. Combine liquids: In the slow cooker, mix the beef broth, soy sauce, and Worcestershire sauce. Preheat on high to start building the flavorful base for the ribs.
  2. Heat oil: Warm the canola oil over medium-high heat in a large skillet or sauté pan, preparing it for browning the meat.
  3. Brown the ribs: Season the short ribs generously with freshly ground black pepper. Brown them well on all sides in the hot skillet, working in batches if necessary to avoid overcrowding. Transfer browned ribs directly to the slow cooker.
  4. Sauté onion: Add the onion chunks to the skillet and cook for 2-3 minutes to slightly soften and mellow their raw edge. Then, transfer them to the slow cooker along with the ribs.
  5. Add garlic and peppers: Add the sliced garlic, pepperoncini, and cherry peppers into the slow cooker with the meat and onions.
  6. Cook: Cover the slow cooker and cook on high for 4 hours and 15 minutes, allowing the ribs to become tender and the flavors to meld.
  7. Prepare slurry: Remove about 1 cup of the cooking liquid into a bowl and let it cool for 15 minutes. Then stir in the all-purpose flour to create a smooth slurry.
  8. Thicken gravy: Gradually add the flour slurry back into the slow cooker in roughly 2 tablespoon increments, spreading it around the ribs and stirring carefully to distribute evenly.
  9. Finish cooking uncovered: Cook the mixture uncovered on high heat for an additional 30 minutes. This step thickens the gravy further. Once done, let rest for 15 minutes so the gravy can continue to thicken and flavors deepen.
  10. Season and serve: Taste the dish and add salt if needed. Garnish with chopped parsley before serving.

Notes

  • Using boneless beef short ribs provides quicker cooking and easier serving, but bone-in ribs or chuck roast work well too.
  • Browning the meat before slow cooking adds extra depth to the flavor and improves texture.
  • The slurry thickens the cooking liquid into a savory gravy—it’s important to add it gradually to avoid lumps.
  • Resting the dish after thickening helps the gravy to set so it’s rich and velvety.
  • Adjust salt sparingly since soy sauce and Worcestershire add saltiness.
  • This dish pairs wonderfully with mashed potatoes, creamy polenta, or crusty bread to soak up the sauce.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 5 hours 10 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American Southern

Find it online: https://allyumcooks.com/boneless-mississippi-style-beef-short-ribs-recipe/