Ingredients
Seasoning Mix:
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1 teaspoon kosher salt
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon freshly ground black pepper
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1 teaspoon dried dill weed
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½ teaspoon dried rosemary
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½ teaspoon dried thyme
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2 tablespoons finely grated Parmigiano-Reggiano cheese
Short Ribs:
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2 ½ pounds boneless beef short ribs
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper
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1 tablespoon olive oil
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1 large onion, sliced
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⅓ cup sliced fresh mushrooms
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1 tablespoon all-purpose flour
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⅔ cup chicken broth
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1 tablespoon soy sauce
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½ teaspoon Worcestershire sauce
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6 whole pepperoncini peppers
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¼ cup unsalted butter
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix together kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Set aside.
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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.
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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.
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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.
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Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.
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Spoon sauce from the bottom of the pan onto beef to serve. Skim off excess fat as desired.
Chef's Notes
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 (per serving)
386 | Calories |
34g | Fat |
5g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 386 | |
% Daily Value * | |
Total Fat 34g | 44% |
Saturated Fat 15g | 76% |
Cholesterol 75mg | 25% |
Sodium 968mg | 42% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 1g | |
Protein 15g | 30% |
Vitamin C 2mg | 2% |
Calcium 46mg | 4% |
Iron 2mg | 12% |
Potassium 203mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.