Bloody Mary Short Ribs Recipes
BLOODY MARY SHORT RIBS
Adapted from a recipe by rcheiss at allrecipes.com. Beef short ribs braised with Bloody Mary mix and red wine. If you like it spicy, add more horseradish and hot sauce. You can save 100 calories and 15 grams of fat per serving by using beef brisket instead of short ribs.
Provided by DrGaellon
Categories One Dish Meal
Time 3h50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Season short ribs with salt and pepper. In large Dutch oven, heat oil over medium heat until shimmering. Add ribs in one layer, working in batches if necessary. Brown ribs on all sides, then transfer to a plate, tent with foil and set aside.
- Add onion and leeks to drippings in pan. Saute 3-5 minutes until soft. Add garlic and saute another 1 minute until fragrant. Return the short ribs to the pot. Pour over wine, stock, tomatoes and Bloody Mary mix. Tuck carrot chunks in amongst the ribs. Bring to a boil, cover, and place pot in oven.
- After 2 hours, add mushroom caps, re-cover, and return to the oven for another hour.
- Alternatively, after browning meat and sauteing vegetables, combine all ingredients in crockpot and cook on low 6-8 hours.
Nutrition Facts : Calories 676, Fat 57.4, SaturatedFat 24.2, Cholesterol 114.9, Sodium 312.9, Carbohydrate 12.4, Fiber 2.6, Sugar 5.6, Protein 23.8
BLOODY MARY SHORT RIBS
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.
Provided by RCHEISS
Categories Ribs
Time 3h40m
Yield 4
Number Of Ingredients 12
Steps:
- 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 : Calories 1285 calories, Carbohydrate 39.7 g, Cholesterol 201.6 mg, Fat 96.6 g, Fiber 6.7 g, Protein 50.8 g, SaturatedFat 40 g, Sodium 1450.8 mg, Sugar 20 g
BLOODY MARY SHORT RIBS
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.
Provided by RCHEISS
Categories Ribs
Time 3h40m
Yield 4
Number Of Ingredients 12
Steps:
- 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 : Calories 1285 calories, Carbohydrate 39.7 g, Cholesterol 201.6 mg, Fat 96.6 g, Fiber 6.7 g, Protein 50.8 g, SaturatedFat 40 g, Sodium 1450.8 mg, Sugar 20 g
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