Mississippi-Style Beef Short Ribs

To begin, preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).\nNext, combine kosher salt, garlic powder, onion powder, black pepper, dried dill weed, rosemary, thyme, and grated Parmesan cheese in a small bowl. Set the mixture aside for later use.\nNow, sprinkle salt, black pepper, and a pinch of cayenne pepper over the short ribs. Heat oil in a large skillet over extremely high heat. Add the short ribs and sear them until they are nicely browned, 3 to 5 minutes on each side. Transfer the beef to a baking dish and sprinkle the seasoning mixture evenly over the top of the beef.\nReduce the heat to a medium-high setting and add sliced onions and mushrooms to the pan. Season with salt, then sauté until the mushrooms are golden brown, about 5 minutes.\nSprinkle flour over the onions and mushrooms. Stir to coat them evenly, then cook for 2 minutes. Pour in chicken broth, soy sauce, and Worcestershire sauce. Stir the mixture well and bring it to a boil; remove from heat immediately.\nPour the sauce over the beef, then cover it with pepperoncini. Place a pat of butter on top. Cover the baking dish with aluminum foil.\nBake in the preheated oven for a long period of time, until the meat is tender enough to fall apart easily, approximately 2 1/2 hours.\nTo serve, spoon some of the rich sauce from the bottom of the pan over the top of the beef. Remove any excess fat as desired.