Bloody Mary Short Ribs Recipe

Name: Bloody Mary Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds beef short ribs; salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 1 large onion, sliced into rings; 2 leeks (white portion only), sliced; 1 cup red wine; 1 cup beef stock; 1 (28 ounce) can diced tomatoes; 3 cups bottled Bloody Mary mix; 6 large carrots, peeled and cut into 3-inch pieces; 20 small mushrooms, stems removed

Servings: persons

4 pounds beef short ribs
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, sliced into rings
2 leeks (white portion only), sliced
1 cup red wine
1 cup beef stock
1 (28 ounce) can diced tomatoes
3 cups bottled Bloody Mary mix
6 large carrots, peeled and cut into 3-inch pieces
20 small mushrooms, stems removed

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.

1396

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 pounds beef short ribs, salt and pepper to taste, 2 tablespoons olive oil, 2 tablespoons butter, and more.

Yes, Bloody Mary Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bloody Mary Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions