-
-
My review
Bloody Mary Short Ribs
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."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 40 m servings 1285 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat an oven to 350 degrees F (175 degrees C). Season the short ribs with salt and pepper, and set aside.
- 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.
- 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.
- Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more.
Nutrition Facts
Per Serving: 1285 calories; 96.6 g fat; 39.7 g carbohydrates; 50.8 g protein; 202 mg cholesterol; 1451 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4962 Ratings
-
-
-
-
-
Most helpful positive review
11/29/2010
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...
Most helpful
Most positive
Least positive
Newest
11/29/2010
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...
2/5/2010
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 clo...
1/9/2010
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, a...
11/14/2009
These short ribs were great! Suggest low sodium beef stock (bloody mary mix is loaded), 4 clove minced/crushed garlic, 8 oz mushrooms (you can add the stems in also separately) and thicken at t...
2/3/2009
Loved this recipe! Didn't have any ribs on hand so I put a roast in the crockpot and threw all of the other ingredients on top. The aroma was wonderful all day and the whole family enjoyed. T...
12/29/2010
We nixed the leeks, beef stock, carrots and onions. Swapped half of the canned tomatoes for fresh and the red wine for red wine VINEGAR in much smaller dose. IT WAS AWESOME!!! Think short-ribs c...
11/18/2010
Really good. I added garlic and I didn't have Bloody Mary Mix so I made my own using V8 Juice and celery salt, whorchestershire sauce and tobasco to taste. I also forgot to add the can of tomat...
9/26/2009
Easy and excellent. The onion, leeks, tomatoes and broth braise the ribs perfectly!