Mississippi Beef Short Ribs
These short ribs come out so tender and flavorful that the buttery American Wagyu beef will be falling apart on your plate and melting in your mouth.
Recipe prepared exclusively for Imperial American Wagyu Beef by Chef Gason Nelson.
Type: Comfort Food
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours, 10 minutes
Ingredients
2 ½ pounds boneless Imperial American Wagyu Beef short ribs
Salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
1 large onion, sliced
⅓ cup sliced fresh mushrooms of your choice. We like baby portobello.
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon dried dill weed
½ teaspoon dried rosemary
½ teaspoon dried thyme
2 tablespoons finely grated Parmesan Cheese
1 tablespoon all-purpose flour
⅔ cup beef broth
1 tablespoon Worcestershire sauce
¼ cup unsalted butter
Directions
- Preheat the oven to 350 degrees F.
- Season short ribs with salt pepper. 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.
- 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.
- Meanwhile, combine kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Sprinkle seasoning mixture evenly over the beef. (Save a pinch of seasoning mixture to sprinkle on at the end).
- Sprinkle flour over the onion and mushrooms. Stir to coat and cook for 2 minutes. Pour in beef broth and Worcestershire sauce. Stir and bring to a boil; remove from heat. Pour mixture over the beef
- Bake in the preheated oven until meat is tender and falls apart easily about 2 1/2 hours.
- Spoon sauce from the bottom of the pan onto the beef to serve. I like to serve mine over rice. Sprinkle with remaining seasoning mixture for garnish.
Prepared by Imperial Wagyu Beef
