In this video you state that granulated garlic and onion are the same as onion and garlic powder, when in fact they are not. Would it be okay to use either?
Yes, in case you're wondering, I was little under the weather, which may explain the even worse than usual voice-over. But, as we say in the business, the show must go on!
What I like about Chef John is that he doesn't doctor up the recipe too much. He includes his experimentation, and tells you if it worked or not. For instance here, you mentioned how using the sliced pepperoncinis wasn't as good as using whole ones, which is a great idea and a mistake many of us would've made as well. Thanks for the little tips like that, Chef!
Chef John, you are my hero! When I saw your recipe for Mississippi Beef Short Ribs, I thought to myself, Chef John wouldn't use those packets of chemicals, I mean packets of gravy and salad dressing. And of course, you didn't. I've always wanted to try this recipe, but never wanted to use the fake stuff, and now I will definitely try your version. Thank you lots!
Thanks for making the dry mix. I like to avoid packaged mixes and always enjoy using the blends that people come up with as a substitution. You haven't steered me wrong yet and I look forward to trying this dish.
Chef John, I would certainly love and appreciate it if you made a video about the different meat cuts (beef, pork...) and their recommended methods of cooking. Love youu!
I'm a college student and I've been watching Chef John's videos since highschool. Proud to say he taught me to cook and I've never had to resort to Mr.Noodles!
Chef John, your videos are the only ones that I hear all the video instead of jump to the ingredients/preparation/results, Its so gratifying hear your narration. xoxo from Chile :)
Chef John, I made this meal the other night after watching the video - I did not have all the ingredients but most and it blew my mind how delicious it was. I must say your selections are always wonderful. Keep up the great work, my friend.
I tried this out tonight with a couple of friends over to watch some some sporting events, and I know I know, don't serve any dish you haven't made before, but I honest to goodness had just enough short rib that it was begging to be made. Extremely well received all around, especially served with your garlic mashed potatoes. Thanks as always, Chef John!
I'm so happy you're covering keto dishes! You're absolutely right, the artificial junk is why I never tried it. I'm going to sub the flour and potatoes and try it when I get home!
Chef John, I've made a number of your recipes over the past couple of years and each something in common: Success the very first try! I will be making these Short Ribs soon and I know they will come out wonderfully!! Thank you!
This is one of my favorite recipes. I make it in the crock pot once a week. But when I saw your short ribs in a pumpkin recipe last year, I made it once with your original recipe (but with bourbon), and then made it with my own Mississippi pot roast recipe in a pumpkin. You should try it. It is one of the best things I have every tasted.
I do the MS pot roast with the ranch powder and a packet of French onion soup mix, a stick of butter, and a whole small jar of mostly drained pepperoncinis. I put it in the crock pot and cook it on low all day. The recipe I’ve used doesn’t call for browning, which I thought was odd, but it’s delicious! This looks amazing too! And as always, we enjoy!
I've got mad respect for you for sticking with the classic chef john style for more than 10 years and not going Full TH-cam. Your recipes are always a real comfort.
Being in Mississippi I felt like I had to cook this, so I did! It is one of the best things I've eaten this year. The year is still young Chef John, and I am looking forward to more fabulous recipes!
I love beef short ribs. I must give props to Korean cuisine for their excellent use of beef short ribs with their soy sauce based dish. Before they started becoming trendy I could only ever buy it from Korean and sometimes general Asian supermarkets/butchers. When slow or pressure cooked right they are the most tender, melt in your mouth cuts ever.
Thank you Chef John for sparking my interest in cooking! Thanks to you, my family thinks I'm a natural. This recipe in particular was really well flavored and paired very nicely with your butter laden mashed potatoes. I left the bone in and will probably do that next time as I received a 10/10 from my harshest critic (my 20 year old son)...............Thanks again and again
Chef John, I have cooked this twice since you made the video. Thank you. It is incredibly savory and delicious. That seasoning mixture you concocted is a secret weapon. I even filmed the experience. (what if he actually commented on the vid?)
Glad to hear you had the same experience with the sliced pepperoncini. I made the original version you talked about and thought the sliced peppers would be good. But it ended up tasting to salty. Defiantly giving you version a try with whole pepperoncini.
Wonderful as usual! Thank you, you're my favourite Chef ! Also "And as always enjoy" always put a smile on my face! Totally trying this :) The recipes I usually prepare are your Pumpkin Pie, Peanut Butter Curry and Sloppy Joe. They are delicious! What is your favourite dessert? Have you ever prepared meat with cranberry or with chocolate?
Made this with bone in Beef Ribs, Not happy about my selection but i made do with it. This was one of those things i should've been more salt minded with, All in All I loved it. And YES, I used whole peppers. Thanks Chef John. I love these types of meals, Esp. in the winter.
I just couldn't figure out what this non-pork, pepperoncini, ranch dressing dish had to do with Mississippi, you explained it, the inventor's home state.
For some reason watching your vids at 1.5x is absolutely perfect. Also if you started a slow cooker recipe channel pretty sure it would be very popular
Just made this tonight for dinner and it turned out incredible! We didn't use the peppers but followed the rest of the recipe to the T and it still turned out amazing!! Thank you Chef John! Can't wait to try more of your recipes!
@@soulbot119 Maybe they are critical to YOU, but I'm allergic to peppers and even after omitting them, it still came out great. Maybe someone else who is allergic to peppers, or just doesn't like them, will still be encouraged to make the recipe (since it still came out great without them) instead of just "making something else" like you suggest.
I would LOVE to be a fly on the wall in the room at the exact moment someone decides to tell Gordon Ramsey that searing doesn't seal in the juices to his face. Thank you that imagery, I got a great laugh out of it. I want to make this, but do it similarly to your chicken, sausage, potato with peppers and onions recipe and cook the beef on top of some potatoes. You never fail to make my mouth water at the deliciousness. Thank you for more amazing content.
Looks delicious. I’d say this recipe is worth making a trip to the butchers for some quality cuts. I hope your throat feels better soon chef, so we can once again enjoy your dulcet tones.
Marmite is good added to braised beef dishes for flavor depth. (You know that nasty stuff the Brits spread on their toast) Thanks for the “searing seals in the juices” clarification. As a chef myself I always though it was dumb to say that. Great videos. Thanks for all your hard work!
Noooo! You've released my secret. This is my favorite cut of beef. I snatch it up whenever I see it at the grocery store because it makes the most amazingly tender and juicy steaks (and dirt cheap in comparison to the tradition cuts of steak). It's very underappreciated.
To anyone that has tried, and asking as a guy who likes to cook, can you do with the pickled peppers as you do with capers, that is, put them in a sieve and rinse them? I know for capers it is mostly for salt, but that sounds as though it was the major issue here? Does a rinse work? Thanks in advance for anyone who has tried this. This looks like a very delicious recipe, and I have bookmarked it already. And once again, Chef John gets a big thumbs up!
bought a half of a half from a butcher recently and 2 packages of short ribs came in it i did this recipe, regardless of cut, and it came out absolutely phenomenal
I make the Mississippi roast as well I leave out the flavor packets and whatnot though just season the beef accordingly a half or a whole stick of butter and 12 peppercinis does the trick every time
This is very good, and tastes "real". I wonder if you could use the same general technique for making corned beef from scratch. It normally takes six days--but have small cuts of meat like short ribs or even cut up beef chuck stew meat and you could do it in 1-2 days. America's test kitchen has an easy brine mixture-- do it with something like that perhaps.
You have several recipes where you rap the meat in aluminum foil and put it in the oven. Can you just put it in a Dutch oven instead? Would you get the same effect?
Check out the recipe: www.allrecipes.com/Recipe/270954/Mississippi-Beef-Short-Ribs/
In this video you state that granulated garlic and onion are the same as onion and garlic powder, when in fact they are not. Would it be okay to use either?
Damn dat look good another idea for short ribs
Yes, in case you're wondering, I was little under the weather, which may explain the even worse than usual voice-over. But, as we say in the business, the show must go on!
Even when you're under the weather I am over the moon to have one of your videos my man
Feel better soon Chef John!
No worries my man, I think my ears were glued to the food😆 awesome job👍
Even so, Chef John, you still make music to thy ears.
how can you tell? ;)
What I like about Chef John is that he doesn't doctor up the recipe too much. He includes his experimentation, and tells you if it worked or not. For instance here, you mentioned how using the sliced pepperoncinis wasn't as good as using whole ones, which is a great idea and a mistake many of us would've made as well. Thanks for the little tips like that, Chef!
chef john's videos are the only stable thing in my life. thank you cheffff
You are Leroy Jethro Gibbs of your Mississippi Beef Short Ribs.
We Have A Winner! No need to look further.
Yesssssss
Miss Jethro
Hell yeah ncis
Chef John, you are my hero! When I saw your recipe for Mississippi Beef Short Ribs, I thought to myself, Chef John wouldn't use those packets of chemicals, I mean packets of gravy and salad dressing. And of course, you didn't. I've always wanted to try this recipe, but never wanted to use the fake stuff, and now I will definitely try your version. Thank you lots!
My goodness that looks so good.
Thanks for making the dry mix. I like to avoid packaged mixes and always enjoy using the blends that people come up with as a substitution. You haven't steered me wrong yet and I look forward to trying this dish.
Note to self. Don't watch these videos hungry and broke.
Ray Martin ikr🤣🤣🤣🤣
LOL, I know what you mean. I'm eating cheap store bought waffles while watching.
Allen Albertson im literally doing the same exact thing except im not eating anything
@@tiladutton3555 LMFAO
Lol
One beef Mississippi. Two beef Mississippi. Three beef Mississippi
Brandon BP same...
Chef John, I would certainly love and appreciate it if you made a video about the different meat cuts (beef, pork...) and their recommended methods of cooking. Love youu!
riiiiiight
@@yourbestwhatever ? lol
Pork, beef, chicken, lamb, rabbit, etc. All just different animals. Millions of ways to cook them.
I'm a college student and I've been watching Chef John's videos since highschool. Proud to say he taught me to cook and I've never had to resort to Mr.Noodles!
Chef Jon your videos always make me happy!
Chef John, your videos are the only ones that I hear all the video instead of jump to the ingredients/preparation/results, Its so gratifying hear your narration.
xoxo from Chile :)
Chef John, I made this meal the other night after watching the video - I did not have all the ingredients but most and it blew my mind how delicious it was. I must say your selections are always wonderful. Keep up the great work, my friend.
I tried this out tonight with a couple of friends over to watch some some sporting events, and I know I know, don't serve any dish you haven't made before, but I honest to goodness had just enough short rib that it was begging to be made. Extremely well received all around, especially served with your garlic mashed potatoes. Thanks as always, Chef John!
I'm so happy you're covering keto dishes! You're absolutely right, the artificial junk is why I never tried it. I'm going to sub the flour and potatoes and try it when I get home!
Chef John, I've made a number of your recipes over the past couple of years and each something in common: Success the very first try! I will be making these Short Ribs soon and I know they will come out wonderfully!! Thank you!
This is one of my favorite recipes. I make it in the crock pot once a week. But when I saw your short ribs in a pumpkin recipe last year, I made it once with your original recipe (but with bourbon), and then made it with my own Mississippi pot roast recipe in a pumpkin. You should try it. It is one of the best things I have every tasted.
I do the MS pot roast with the ranch powder and a packet of French onion soup mix, a stick of butter, and a whole small jar of mostly drained pepperoncinis. I put it in the crock pot and cook it on low all day. The recipe I’ve used doesn’t call for browning, which I thought was odd, but it’s delicious! This looks amazing too! And as always, we enjoy!
After all, you are the Chef John, of how many times you wanna say above and beyond
I've got mad respect for you for sticking with the classic chef john style for more than 10 years and not going Full TH-cam. Your recipes are always a real comfort.
Being in Mississippi I felt like I had to cook this, so I did! It is one of the best things I've eaten this year. The year is still young Chef John, and I am looking forward to more fabulous recipes!
I love beef short ribs. I must give props to Korean cuisine for their excellent use of beef short ribs with their soy sauce based dish. Before they started becoming trendy I could only ever buy it from Korean and sometimes general Asian supermarkets/butchers. When slow or pressure cooked right they are the most tender, melt in your mouth cuts ever.
Definitely giving these a whirl this weekend. Thanks, John!
Thank you Chef John for sparking my interest in cooking! Thanks to you, my family thinks I'm a natural. This recipe in particular was really well flavored and paired very nicely with your butter laden mashed potatoes. I left the bone in and will probably do that next time as I received a 10/10 from my harshest critic (my 20 year old son)...............Thanks again and again
I've made this four times since I first watched this video two months ago. It's my new favorite meal.
Chef John, I have cooked this twice since you made the video. Thank you. It is incredibly savory and delicious. That seasoning mixture you concocted is a secret weapon. I even filmed the experience. (what if he actually commented on the vid?)
Nice try
I ALWAYS try to come up with a , you are after all the..... I can’t make it work out 🤪 thank you for your visuals and voice! 😍
It is our duty to support C Moody. 🎀
Glad to hear you had the same experience with the sliced pepperoncini. I made the original version you talked about and thought the sliced peppers would be good. But it ended up tasting to salty. Defiantly giving you version a try with whole pepperoncini.
Wonderful as usual! Thank you, you're my favourite Chef ! Also "And as always enjoy" always put a smile on my face! Totally trying this :) The recipes I usually prepare are your Pumpkin Pie, Peanut Butter Curry and Sloppy Joe. They are delicious! What is your favourite dessert? Have you ever prepared meat with cranberry or with chocolate?
Those are some might fine looking beef short ribs! That marbling is real nice.
Great video chef, any chance for your take on classic Bavarian dishes, im not home sick....just asking for a friend.....
Your dish is a work of art
Made this with bone in Beef Ribs, Not happy about my selection but i made do with it. This was one of those things i should've been more salt minded with, All in All I loved it. And YES, I used whole peppers. Thanks Chef John. I love these types of meals, Esp. in the winter.
I think my grandma does this exact recipe except with onion soup and ranch dressing mix. I'll definitely be giving yours a shot. Thanks!
My friend introduced me to slow cooker Mississippi Pot Roast. I normally avoid pot roast. But packets and all it became part of my repertoire.
costco sells those boneless short ribs and they are great. braised, served over polenta, too. divine.
My lame claim to fame: the creator of the original Mississippi Roast recipe was my 8th grade science teacher.
In Mississippi? I hope...
Yes she is from the middle of the state of Mississippi. I can't remember the city though. The original is fantastic!!!
Its true i was the classroom
I just couldn't figure out what this non-pork, pepperoncini, ranch dressing dish had to do with Mississippi, you explained it, the inventor's home state.
Is her name Robin Chapman? Because someone who goes by that name is taking credit for it.
Nice recipe my friend ..... Looks very nice and tasty ! ! ! ! ! Thanks for this video and Hello from FRANCE ! ! ! ! 😍🌟🍎🍓🍊💖🍄💛🍭😍🍊💖
Chef John, huge fan. I used marmite in place of the chicken stock and soy sauce worked really well.
In Australia these are also known as Chuck Ribs
According to my Google-fu: "Boneless country-style short ribs" are from the chuck eye roll
Absolutely amazing you are! Thank You Chef John!!!
For some reason watching your vids at 1.5x is absolutely perfect. Also if you started a slow cooker recipe channel pretty sure it would be very popular
Thank you for sharing Chef John, best from Cleveland, Mississippi
Just made this tonight for dinner and it turned out incredible! We didn't use the peppers but followed the rest of the recipe to the T and it still turned out amazing!! Thank you Chef John! Can't wait to try more of your recipes!
"we didn't use the peppers"
then you did it wrong lol. the peppers are *critical,* without them you might as well just make something else
@@soulbot119 Maybe they are critical to YOU, but I'm allergic to peppers and even after omitting them, it still came out great.
Maybe someone else who is allergic to peppers, or just doesn't like them, will still be encouraged to make the recipe (since it still came out great without them) instead of just "making something else" like you suggest.
Hi Chef John, I would like to see your take on yakisoba! :)
I'm dyyyyying here! That looks delicious!
I've made the original several times, but this looks epic. Stoked to try it!
These look...FREAKING AMAZING! Yet to try it, but I'm sure it tastes amazing! Love you John
Chef John you're the man !! You and binging with babish . Learning so much!
You are amazing!! I love cooking your recipes!! Keep up the great work!
the pepperocini plus the huge amount of dill, "dill is strong" may have contributed....but, i tried this, and its excellent!
Made this tonight, most excellent!!!
AWESOME! I've been looking at beef short ribs and wondering how best to handle them. You got my back, Chef
Looks absolutely yummy!
The one dislike is from chef's neighbor...dude had to smell this and chef didn't share.
A Mississippi shout out to you! Best succinct cooking vids anywhere!
The show went on and it went well.
You are the Mr. Tibbs of your beef short ribs.
Tried if tonight, just amazing 🤩 thank you 👩🍳
These have been requested for Saturday night dinner. Hope mine turns out looking that good.
I would LOVE to be a fly on the wall in the room at the exact moment someone decides to tell Gordon Ramsey that searing doesn't seal in the juices to his face. Thank you that imagery, I got a great laugh out of it.
I want to make this, but do it similarly to your chicken, sausage, potato with peppers and onions recipe and cook the beef on top of some potatoes. You never fail to make my mouth water at the deliciousness. Thank you for more amazing content.
I'm not sure if you've answered this but what cut was it? You said it was not short rib but close to it. What am I asking my butcher for?
Looks delicious. I’d say this recipe is worth making a trip to the butchers for some quality cuts. I hope your throat feels better soon chef, so we can once again enjoy your dulcet tones.
Marmite is good added to braised beef dishes for flavor depth. (You know that nasty stuff the Brits spread on their toast) Thanks for the “searing seals in the juices” clarification. As a chef myself I always though it was dumb to say that. Great videos. Thanks for all your hard work!
Noooo! You've released my secret. This is my favorite cut of beef. I snatch it up whenever I see it at the grocery store because it makes the most amazingly tender and juicy steaks (and dirt cheap in comparison to the tradition cuts of steak). It's very underappreciated.
To anyone that has tried, and asking as a guy who likes to cook, can you do with the pickled peppers as you do with capers, that is, put them in a sieve and rinse them? I know for capers it is mostly for salt, but that sounds as though it was the major issue here? Does a rinse work?
Thanks in advance for anyone who has tried this. This looks like a very delicious recipe, and I have bookmarked it already. And once again, Chef John gets a big thumbs up!
Love the corrections you do at the end about using whole peppers.
You are the Mr. Pibb, of my Mississippi beef short ribs...
Ok....why am Intrigued with his voice....great video
Simply perfect.
i got a few bad cuts of steak, would this be a good way in which to use them?
Looks so delicious!
bought a half of a half from a butcher recently and 2 packages of short ribs came in it
i did this recipe, regardless of cut, and it came out absolutely phenomenal
Hey chef John, I’ve always loved your food vids. Funny I just smoked some beef short ribs and they were amazing and delicious
How do you get your mashed potatoes to look so delicious? What do you put in them?
True story. The other night, I was talking in my sleep and apparently I said "...and as always, enjoy" 😅😐
Nic Copernicus chef john is contagious
WOW!😂
I make the Mississippi roast as well I leave out the flavor packets and whatnot though just season the beef accordingly a half or a whole stick of butter and 12 peppercinis does the trick every time
Looks fantastic!
I'm from MS. I love it.
Oh my God.....this is a ball tearer of s dish....respect and thanks
You are after all the Mr Pibb of your Mississippi Beef Short Ribs!
Which reminds me, I should try that coffee cola reduction of yours on this...
They came out super Tender, great recipe.
I'm trying this weekend. Looks so tasty
I have made this twice so far....without the pepperoncini ......AMAZING.....my wife ask me to make this at least once a week now.
You had me at Mississ...
Miss Hippy is a hole
Looks so good!!
The RHYMES are so D*MN Good, i Love Them
This is very good, and tastes "real". I wonder if you could use the same general technique for making corned beef from scratch. It normally takes six days--but have small cuts of meat like short ribs or even cut up beef chuck stew meat and you could do it in 1-2 days. America's test kitchen has an easy brine mixture-- do it with something like that perhaps.
i've always wanted to try this cut of meat, but i have NEVER seen it at the grocery store. is this the kind of thing you have to order?
This looks soooooooo good! Now I am so hungry!
Delicious looking dish! I'm so glad you don't encourage us to use the various seasoning packages. XX
I miss you!for some reason you haven't come up on my feed,good to see you!
Thank you for this cleaner version. Looks delish.
Let me say that I absolutely love your VOCAL inflection…
My buddy makes this. The whole pepperoccinnis (sp?) are so amazing that they get taken out of the slow cooker and ate eaten separately!
Hey Chef John, if that cut is not actually boneless short ribs...what cut is that? Looks great!
That looks crazy amazing
I made this today, it was great.
You have several recipes where you rap the meat in aluminum foil and put it in the oven. Can you just put it in a Dutch oven instead? Would you get the same effect?