Bloody Mary Short Ribs

Bloody Mary Short Ribs

32 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    3 h 20 m
  • Ready In

    3 h 40 m
RCHEISS
Recipe by  RCHEISS

“Beef short ribs are slowly braised with Bloody Mary mix and red wine in this savory dish. I would normally use some garlic in this, but this recipe was developed for a good friend who is allergic to garlic. I serve this with homemade spaetzle.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Season the short ribs with salt and pepper, and set aside.
  2. Heat an oven-proof Dutch oven, or wide, shallow pot with a lid over medium-high heat. Stir in the olive oil and butter until the butter has melted. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add the leek, and continue cooking until the onion and leek are lightly browned. Remove and set aside.
  3. Brown the short ribs in the hot Dutch oven until browned on all sides, about 3 minutes per side. Once browned, sprinkle the reserved onions over the ribs, pour in the wine, beef stock, tomatoes, and Bloody Mary mix. Nestle the carrot chunks among the ribs. Bring to a simmer, then cover, and place into the preheated oven.
  4. Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more.

Share It

Reviews (32)

Rate This Recipe
Crystal S
211

Crystal S

Interesting mix of ingredients and was a perfect way to use the last of the Bloody Mary mix left over from Thanksgiving day. Used a roast as that's all I had in the freezer and was not about to venture out in near blizzard/white out conditions for short ribs. Only two changes based on personal preference.... added garlic and used low sodium beef stock to counter the sodium in the Bloody Mary mix. Put all into the crockpot and let the smell permeate the house while watching the snow. Served over rice with a small green salad. Perfect antidote to turkey after Thanksgiving day. Thanks RCHEISS for the recipe!

SHOES58
29

SHOES58

As I read the recipe, something kept niggling at the back of my consciousness. I couldn't quite put my finger on it. Then it hit me. There was no garlic in the dish!!! I wept! Then I added 5 cloves of finely chopped garlic to the leeks as I added them to the pot. That was the only change needed. This dish is TOTALLY a keeper! Don't you DARE pass this one up!

Carman
14

Carman

OMG!!!!!!! This dish was absolutely AMAZING!!!! I had to make a couple of changes bc my dutch oven was only 3.1 liters. I followed the recipe exactly except only used 2 cups bloody mary mix, added 4 gloves smashed garlic. Other than that, I made no changes. This is the first recipe that I made in my new Dutch Oven. I served the ribs on the side and other ingredients on top of long grain wild rice with mashed potatoes on the side. I know... 2 starches but hubby wanted the mashed. Absolutely fabulous!!!! Thanks for a great recipe!!!!

More Reviews

Similar Recipes

Braised Beef Short Ribs
(87)

Braised Beef Short Ribs

Super Short Ribs
(55)

Super Short Ribs

Barbeque Style Braised Short Ribs
(41)

Barbeque Style Braised Short Ribs

Tanya's Boneless Short Ribs
(17)

Tanya's Boneless Short Ribs

Country Beef Short Ribs and Rosemary Polenta
(3)

Country Beef Short Ribs and Rosemary Polenta

Sherry Braised Beef Short Ribs
(0)

Sherry Braised Beef Short Ribs

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 1285 cal
  • 64%
  • Fat
  • 96.6 g
  • 149%
  • Carbs
  • 39.7 g
  • 13%
  • Protein
  • 50.8 g
  • 102%
  • Cholesterol
  • 202 mg
  • 67%
  • Sodium
  • 1548 mg
  • 62%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Barbeque Style Braised Short Ribs

>

next recipe:

Slow Cooker Short Ribs