Bloody Mary Short Ribs
Turn your dinner table into the ultimate comfort-food destination with these savory, slow-braised Bloody Mary Short Ribs. Marrying the bold, tangy flavors of a classic Bloody Mary cocktail with fall-off-the-bone tender beef short ribs, this dish offers a creative twist that’s perfect for hearty gatherings or cozy nights in. Braised in a rich tomato juice and vodka-based sauce infused with smoky paprika, Worcestershire sauce, and a kick of hot sauce, these ribs are packed with layers of flavor. Sear the meat to lock in juices, then slow-cook it in the oven until irresistibly tender. Serve these short ribs over a bed of creamy mashed potatoes or alongside crusty bread to soak up every drop of the luscious sauce. Elegant yet comforting, this recipe is a must-try centerpiece for your next meal. Perfect for fans of unique beef recipes, slow-cooked dinners, and cocktail-inspired cuisine!
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Recipe Information
Ingredients
- 4 pounds Bone-in beef short ribs
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 0.25 cup All-purpose flour
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 stalks Celery stalks, diced
- 1 large Carrot, diced
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 cups Tomato juice
- 2 cups Beef broth
- 0.25 cup Vodka
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Hot sauce (like Tabasco)
- 0.5 teaspoon Celery seed
- 0.5 teaspoon Smoked paprika
- 2 Bay leaves
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Season the short ribs generously with salt and pepper, then dust them lightly with flour on all sides.
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs in batches until they are well-browned on all sides, about 3-4 minutes per side. Remove the browned ribs and set them aside.
In the same pot, add the diced onion, celery, and carrot. Cook over medium heat, stirring occasionally, until the vegetables are softened and beginning to brown, about 5-7 minutes.
Add the minced garlic and tomato paste to the pot, stirring until fragrant, about 1 minute.
Pour in the tomato juice, beef broth, vodka, Worcestershire sauce, and hot sauce. Stir to combine and scrape up any browned bits from the bottom of the pot.
Add the celery seed, smoked paprika, and bay leaves to the pot, then return the short ribs to the Dutch oven, nestling them into the sauce.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Braise the short ribs in the oven for 2.5-3 hours, or until the meat is tender and easily pulls away from the bone.
Remove the Dutch oven from the oven and carefully take out the short ribs. Discard the bay leaves and skim off any excess fat from the surface of the sauce.
Return the short ribs to the pot, spooning the sauce over the top to coat them.
Serve the Bloody Mary short ribs hot, garnished with chopped fresh parsley. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
6227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.9 g | 604% | |
| Saturated Fat | 179.7 g | 898% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 9805 mg | 426% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 30.6 g | ||
| Protein | 368.4 g | 737% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 48.5 mg | 269% | |
| Potassium | 6968 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
