Ingredients

• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried dill weed
• 0.5 teaspoons dried rosemary
• 0.5 teaspoons dried thyme
• 2 tablespoons finely grated Parmigiano-Reggiano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Set aside.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.
7. 7 Spoon sauce from the bottom of the pan onto beef to serve. Skim off excess fat as desired.

Nutrition per serving