Braised Bloody Mary Beef Ribs

    Braised Bloody Mary Beef Ribs

    Recipe photo: Braised Bloody Mary Beef Ribs
    1

    Braised Bloody Mary Beef Ribs

    (58)
    3hr40min


    44 people made this

    About this recipe: Beef ribs are slowly braised in the oven with Bloody Mary mix, red wine, onions, leeks, tomatoes, carrots and mushrooms. Serve with rice, pasta or potatoes.

    Ingredients
    Serves: 4 

    • 1.8kg beef short ribs
    • salt and pepper to taste
    • 2 tablespoons olive oil
    • 30g butter
    • 1 large onion, sliced into rings
    • 2 leeks (white parts only), sliced
    • 250ml red wine
    • 250ml beef stock
    • 2 (400g) tins chopped tomatoes
    • 750ml bottled Tabasco Bloody Mary mix
    • 6 large carrots, peeled and cut into 7.5cm pieces
    • 20 small mushrooms, stems removed

    Method
    Prep:20min  ›  Cook:3hr20min  ›  Ready in:3hr40min 

    1. Preheat an oven to 180 C / Gas 4. Season the short ribs with salt and pepper and set aside.
    2. Heat an oven-proof 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 pot 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, cover and continue cooking 1 hour more.

    Ingredients

    Beef short ribs can be purchased at your local butchers. You may need to pre-order them.

    You can purchase Tabasco Bloody Mary mix online.

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    Reviews & ratings
    Average global rating:
    (58)

    Reviews in English (45)

    by
    219

    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!  -  29 Nov 2010  (Review from Allrecipes US | Canada)

    by
    32

    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!  -  05 Feb 2010  (Review from Allrecipes US | Canada)

    by
    15

    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!!!!  -  09 Jan 2010  (Review from Allrecipes US | Canada)

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