10 Delicious Mississippi Beef Short Ribs Recipes

Let’s face it, nothing says comfort food quite like a hearty plate of Mississippi beef short ribs. Whether you’re craving something slow-cooked to perfection or looking for a new twist on this Southern classic, we’ve got you covered. Dive into our roundup of 10 mouthwatering recipes that promise to bring warmth, flavor, and a touch of Southern charm to your table. Ready to get cooking?

Slow Cooker Mississippi Beef Short Ribs

Unbelievable how a simple slow cooker can transform beef short ribs into a melt-in-your-mouth masterpiece. I remember the first time I tried this recipe; it was a chilly evening, and the aroma filling the kitchen was nothing short of magical. Since then, it’s become my go-to comfort dish for lazy weekends.

Ingredients

– 3 lbs beef short ribs
– 1 cup beef broth
– 1/2 cup unsalted butter
– 1/4 cup Worcestershire sauce
– 1/4 cup apple cider vinegar
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp salt
– 1 tsp black pepper
– 1/2 tsp cayenne pepper
– 1 packet (1 oz) ranch dressing mix
– 1 packet (1 oz) au jus gravy mix

Instructions

1. Place the beef short ribs in the slow cooker, ensuring they fit snugly in a single layer.
2. In a medium bowl, whisk together the beef broth, unsalted butter, Worcestershire sauce, and apple cider vinegar until well combined.
3. Pour the liquid mixture over the short ribs in the slow cooker.
4. Sprinkle the garlic powder, onion powder, salt, black pepper, and cayenne pepper evenly over the ribs.
5. Add the ranch dressing mix and au jus gravy mix on top of the ribs, ensuring they are fully covered.
6. Cover the slow cooker with its lid and set it to cook on low for 8 hours. Tip: Resist the urge to peek, as lifting the lid can significantly increase cooking time.
7. After 8 hours, carefully remove the lid and check the ribs for tenderness. They should easily pull apart with a fork. Tip: If they’re not quite ready, cover and cook for an additional 30 minutes.
8. Once tender, use tongs to transfer the ribs to a serving platter. Tip: For an extra glossy finish, spoon some of the cooking liquid over the ribs before serving.
So tender and flavorful, these ribs practically fall off the bone. Serve them over a bed of creamy mashed potatoes or with a side of crisp green beans for a meal that’s sure to impress.

Mississippi Beef Short Ribs with Red Wine Sauce

After a long day of testing recipes, I stumbled upon this gem that quickly became a family favorite. Mississippi Beef Short Ribs with Red Wine Sauce is the kind of dish that fills your home with an irresistible aroma, promising a meal that’s as comforting as it is sophisticated.

Ingredients

• 4 lbs beef short ribs
• 2 tbsp olive oil
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme, chopped

Instructions

1. Preheat your oven to 325°F.
2. Season the beef short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
4. Remove the ribs and set aside. In the same pot, add garlic and sauté for 30 seconds until fragrant.
5. Stir in tomato paste and cook for 1 minute to deepen the flavor.
6. Pour in red wine, scraping the bottom of the pot to loosen any browned bits. Tip: This deglazing step is key for a rich sauce.
7. Add beef broth and thyme, then return the ribs to the pot. The liquid should come halfway up the sides of the ribs.
8. Cover and transfer to the oven. Braise for 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely.
9. Remove from the oven and let rest for 10 minutes before serving.

Comforting doesn’t begin to describe these ribs. The meat falls off the bone, and the red wine sauce is luxuriously velvety. Serve them over creamy polenta for a meal that’s sure to impress.

Grilled Mississippi Beef Short Ribs

Mmm, there’s nothing quite like the smell of beef short ribs sizzling on the grill, especially when they’re marinated in that rich, tangy Mississippi-style sauce. I remember the first time I tried this recipe; it was a game-changer for my summer BBQ spreads. Now, it’s a staple in my household, and I’m excited to share how you can bring this Southern classic to your table.

Ingredients

• 4 lbs beef short ribs
• 1 cup Mississippi-style marinade
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat your grill to 250°F, aiming for indirect heat. This low and slow approach is key to tender ribs.
2. While the grill heats, pat the beef short ribs dry with paper towels. This helps the marinade stick better.
3. Rub the ribs evenly with olive oil, then season with salt and black pepper. Don’t skip this step; it creates a perfect crust.
4. Generously coat the ribs with the Mississippi-style marinade. For deeper flavor, let them marinate for at least 2 hours, or overnight if possible.
5. Place the ribs on the grill over indirect heat. Close the lid and let them cook for 3 hours, resisting the urge to peek too often.
6. After 3 hours, check the ribs. They should be tender and the meat should pull away easily from the bone. If not, give them another 30 minutes.
7. Once done, remove the ribs from the grill and let them rest for 10 minutes. This allows the juices to redistribute, ensuring every bite is moist.

Come serving time, these ribs are fall-off-the-bone tender with a smoky, slightly sweet exterior that’s utterly irresistible. I love pairing them with a crisp coleslaw or serving them over a bed of creamy mashed potatoes for a hearty meal that’s sure to impress.

Mississippi Beef Short Ribs with Creamy Polenta

Sometimes, the best meals come from the simplest ingredients, and that’s exactly what happened when I stumbled upon this Mississippi Beef Short Ribs with Creamy Polenta recipe. It was a chilly evening, and I was craving something hearty and comforting, something that would fill the house with irresistible aromas and bring everyone to the table without a second call.

Ingredients

• 4 lbs beef short ribs
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups water
• 1 cup polenta
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 325°F.
2. Season the beef short ribs with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Add the ribs and sear on all sides until browned, about 4 minutes per side. Remove and set aside.
4. In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
5. Stir in the tomato paste, smoked paprika, Worcestershire sauce, beef broth, and red wine. Bring to a simmer.
6. Return the ribs to the pot, cover, and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender.
7. About 30 minutes before the ribs are done, start the polenta. Bring water to a boil in a medium saucepan.
8. Gradually whisk in the polenta, reduce heat to low, and cook, stirring frequently, for 20 minutes.
9. Stir in the heavy cream, Parmesan cheese, and butter until smooth and creamy.
10. Serve the ribs over a bed of creamy polenta, spooning some of the cooking liquid over the top.

Every bite of these ribs is a melt-in-your-mouth experience, with the polenta providing the perfect creamy counterpoint. For an extra touch, garnish with fresh herbs or a sprinkle of extra Parmesan right before serving.

Braised Mississippi Beef Short Ribs

Just when I thought I couldn’t love beef short ribs more, I stumbled upon this Braised Mississippi Beef Short Ribs recipe that’s now a staple in my kitchen. There’s something about the slow cooking process that turns these ribs into melt-in-your-mouth perfection, and I’m here to share how you can achieve the same magic at home.

Ingredients

• 4 lbs beef short ribs
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. Preheat your oven to 325°F.
2. Season the beef short ribs with salt and pepper on all sides.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs until browned on all sides, about 3-4 minutes per side. Remove and set aside.
4. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
5. Stir in the tomato paste, smoked paprika, Worcestershire sauce, beef broth, and red wine. Bring to a simmer.
6. Return the ribs to the pot. Add the thyme and rosemary sprigs. Cover and transfer to the oven.
7. Braise for 3 hours, or until the meat is fork-tender.
8. Remove the ribs from the pot. Skim off any excess fat from the sauce.
9. Serve the ribs with the sauce spooned over the top.

Out of the oven, these ribs are so tender they practically fall off the bone, with a rich, deep flavor that’s perfectly balanced by the acidity of the red wine. Try serving them over a bed of creamy mashed potatoes or polenta to soak up all that delicious sauce.

Mississippi Beef Short Ribs with Garlic Mashed Potatoes

Craving something hearty and comforting? I recently whipped up these Mississippi Beef Short Ribs with Garlic Mashed Potatoes, and let me tell you, it was a game-changer for my weeknight dinners. The ribs are fall-off-the-bone tender, and the mashed potatoes? Creamy with just the right amount of garlic punch.

Ingredients

• 4 lbs beef short ribs
• 2 tbsp olive oil
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 2 lbs potatoes, peeled and cubed
• 4 cloves garlic, minced
• 1/2 cup milk
• 4 tbsp butter
• 1 tsp salt

Instructions

1. Preheat your oven to 300°F.
2. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
3. In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, and black pepper. Pour over the ribs.
4. Cover the pot and transfer to the oven. Cook for 3 hours, or until the meat is tender and easily pulls away from the bone.
5. While the ribs cook, place potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes.
6. Drain the potatoes and return them to the pot. Add minced garlic, milk, butter, and salt. Mash until smooth and creamy.
7. Remove the ribs from the oven and let rest for 5 minutes before serving.

The ribs are so tender they practically melt in your mouth, and the garlic mashed potatoes are the perfect creamy counterpart. Serve this dish with a side of steamed green beans for a complete meal that’s sure to impress.

Smoked Mississippi Beef Short Ribs

Smoking beef short ribs is one of those cooking adventures that feels like a rite of passage for any barbecue enthusiast. I remember the first time I tried it; the aroma alone was enough to make me a lifelong fan. Here’s how I make my Smoked Mississippi Beef Short Ribs, a recipe that’s become a staple at my family gatherings.

Ingredients

• 4 lbs beef short ribs
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 2 tbsp paprika
• 1 cup apple cider vinegar
• 1/2 cup water
• 2 cups hickory wood chips

Instructions

1. Preheat your smoker to 225°F, ensuring it’s stable at this temperature before adding the ribs.
2. While the smoker heats, mix the kosher salt, black pepper, garlic powder, onion powder, and paprika in a bowl to create your rub.
3. Generously apply the rub to all sides of the beef short ribs, pressing it into the meat to ensure it adheres well.
4. Place the ribs in the smoker, bone side down, and insert a meat probe into the thickest part of one rib.
5. Smoke the ribs for 6 hours, maintaining the smoker temperature at 225°F. Tip: Spritz the ribs with a mixture of apple cider vinegar and water every hour to keep them moist.
6. After 6 hours, check the internal temperature of the ribs. They’re done when they reach 203°F and the meat is tender enough to pull apart easily.
7. Remove the ribs from the smoker and let them rest for 20 minutes before serving. Tip: Wrapping them in foil during this rest period can help retain their juices.
8. Serve the ribs as is, or with your favorite barbecue sauce on the side. Tip: For an extra flavor boost, lightly brush the ribs with sauce during the last 30 minutes of smoking.

Just imagine pulling apart these ribs to reveal the perfectly smoked, juicy meat inside. The combination of the robust rub and the subtle smokiness from the hickory creates a flavor that’s hard to beat. Serve them up with some coleslaw and cornbread for a meal that’ll have everyone coming back for seconds.

Mississippi Beef Short Ribs with Roasted Vegetables

Craving something hearty and comforting? I recently stumbled upon this Mississippi Beef Short Ribs with Roasted Vegetables recipe during a cozy weekend at home, and it’s been a game-changer for my dinner rotations. The combination of tender ribs and caramelized veggies is simply irresistible.

Ingredients

• 4 lbs beef short ribs
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 4 cups mixed vegetables (carrots, potatoes, onions)

Instructions

1. Preheat your oven to 300°F.
2. Season the beef short ribs with salt and black pepper evenly.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the ribs for 3-4 minutes on each side until browned. Tip: Don’t overcrowd the skillet to ensure a good sear.
4. Remove the ribs and set aside. In the same skillet, add beef broth, Worcestershire sauce, brown sugar, garlic powder, onion powder, and paprika. Stir to combine.
5. Return the ribs to the skillet, cover with a lid, and transfer to the oven. Cook for 2.5 hours. Tip: Check halfway through to ensure the liquid hasn’t evaporated too much; add a splash of broth if needed.
6. After 2.5 hours, add the mixed vegetables around the ribs. Increase the oven temperature to 400°F and roast uncovered for another 30 minutes, or until the vegetables are tender. Tip: Stir the vegetables once halfway through for even roasting.
7. Remove from the oven and let rest for 10 minutes before serving.

Delightfully, the ribs come out fall-off-the-bone tender, with the vegetables soaking up all the rich flavors. Serve this dish over a bed of creamy mashed potatoes for an extra comforting meal.

Mississippi Beef Short Ribs Stew

Kicking off the weekend with a dish that’s close to my heart, Mississippi Beef Short Ribs Stew is the kind of meal that turns a regular dinner into a celebration. There’s something magical about how the ribs become fork-tender, soaking up all the rich flavors, and yes, I might have sneaked a bite or two while it was simmering—can you blame me?

Ingredients

• 2 lbs beef short ribs
• 1 tbsp olive oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat your oven to 325°F.
2. Season the beef short ribs generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
4. In the same pot, add onion, celery, and carrot. Cook until softened, about 5 minutes.
5. Add garlic and tomato paste, stirring for 1 minute until fragrant.
6. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
7. Return the ribs to the pot. Add beef broth, Worcestershire sauce, thyme, and rosemary. Bring to a simmer.
8. Cover and transfer to the oven. Cook until the meat is very tender, about 2.5 hours.
9. Tip: For an even richer flavor, let the stew sit overnight in the fridge before reheating and serving.
10. Tip: If the sauce is too thin, you can thicken it by simmering on the stove uncovered for a few minutes.
11. Tip: Serve with a sprinkle of fresh herbs for a pop of color and freshness.

What you’ll love most about this stew is how the meat just falls off the bone, mingling with the deep, savory sauce that’s perfect for sopping up with crusty bread. Try serving it over creamy mashed potatoes for the ultimate comfort food experience.

Mississippi Beef Short Ribs with Herb Butter

Venturing into the world of slow-cooked meats has always been a journey of patience and reward for me, especially when it comes to beef short ribs. There’s something magical about how they transform from tough to tender, soaking up all the flavors along the way. Today, I’m sharing my take on Mississippi Beef Short Ribs with Herb Butter, a dish that’s become a weekend staple in my household.

Ingredients

• 4 lbs beef short ribs
• 2 tbsp olive oil
• 1 cup beef broth
• 1/2 cup unsalted butter, softened
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat your oven to 300°F (150°C).
2. Season the beef short ribs evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
4. Remove the short ribs and set aside. Pour beef broth into the pot, scraping up any browned bits from the bottom.
5. Return the short ribs to the pot. Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender. Tip: Check the ribs occasionally to ensure the broth hasn’t evaporated; add a little water if needed.
6. While the ribs cook, mix softened butter, rosemary, thyme, garlic powder, and onion powder in a small bowl to make the herb butter.
7. Once the ribs are done, remove them from the pot and let them rest for 10 minutes. Tip: The resting period allows the juices to redistribute, making the meat even more succulent.
8. Serve the short ribs hot, topped with a generous dollop of herb butter.

Meltingly tender and rich with the earthy notes of rosemary and thyme, these short ribs are a testament to the beauty of slow cooking. For an extra touch, serve them over creamy mashed potatoes to soak up all that delicious herb butter and juices.

Conclusion

These 10 Delicious Mississippi Beef Short Ribs Recipes offer a treasure trove of flavors waiting to elevate your home cooking. Whether you’re craving something smoky, sweet, or savory, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!