Mississippi-Style Short Ribs | The Jewish Week | Food & Wine

Mississippi-Style Short Ribs

Mississippi-Style Short Ribs

Mississippi-Style Short Ribs (From FREEZER TO INSTANT POT)

6–8 servings

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Although Mississippi pot roast in the Instant Pot has become an internet sensation, we’d like to offer this buttery, salty, garlicky braise for frozen short ribs as a tastier version — without all that artificial and chemical junk found in packages of powdered dressing and gravy mixes. You might be surprised that this dish takes only 45 minutes once it comes to pressure. Because the short ribs are frozen and because they sit right in the sauce (cooling it down at first), the pot does take a long time to get up to pressure, as long as 30 minutes. But that’s also cooking time, so the short ribs have a big head start before the pot ever reaches full pressure.

You’ll see that the short ribs here are not those super-long ones sometimes sold at supermarkets. If those are all you can find, hand them to the butcher and ask him to cut them down to the right size. (And why are you paying so much for so much bone?)


1 cup beef broth

One 16‑ounce jar pepperoncini, drained

½ cup (1 stick) butter, cut into 4 pieces

½ cup frozen chopped onion; or 1 small yellow or white onion, peeled and chopped

¼ cup Worcestershire sauce (a gluten‑free version, if that’s a concern)

1 teaspoon dried sage

½ teaspoon ground allspice

½ teaspoon ground cinnamon

Eight frozen 8‑ounce bone‑in beef short ribs, each 3 to 4 inches long


1. Stir the broth, pepperoncini, butter, onion, Worcestershire sauce, sage, allspice, and cinnamon in a 6‑quart Instant Pot. Add the frozen short ribs in as much of one layer as possible (or with as little overlap as possible). Lock the lid onto the pot.


3. When the machine has finished cooking, turn it off and let it return to natural pressure for 10 minutes. Then use the quick‑release method to get rid of any remaining pressure in the cooker. Unlatch the lid and open the pot. Serve the short ribs in bowls, with the sauce ladled around them.


• For an 8-quart Instant Pot, you must increase the broth to 1 1⁄2 cups.

• The sauce is fatty (but flavorful). If it’s too much for you, skim its surface with a flatware spoon before serving — or just let it sop into crusty bread or even mashed potatoes.

• For an even richer sauce, remove the beef and all vegetables, leaving the sauce in the pot. Bring that sauce to a simmer with the SAUTÉ function on HIGH, MORE, or CUSTOM 400°F. Cook, stirring occasionally, until reduced to half its original volume, 6–8 minutes. Then stir in up to 1⁄2 cup buttermilk until smooth and bring the sauce back to a boil. Boil for 2 minutes, then turn off the SAUTÉ function and remove the (hot!) insert from the pot.

Excerpted from FROM FREEZER TO INSANT POT Copyright © 2019 by Bruce Weinstein and Mark Scarbrough. Used with permission of Little, Brown and Company, New York. All rights reserved

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