Bloody Mary Short Ribs
Ingredients
4 pounds beef short ribs
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
1 large onion, sliced into rings
2 leeks sliced (white portion only)
1 cup red wine
1 cup beef stock
1 (28 ounce) can diced tomatoes
3 cups Spooky Bloody Mary mix
6 large carrots, peeled and cut into 3-inch pieces
20 small mushrooms, stems removed
Directions
Preheat oven to 350 degrees. Season short ribs with salt and pepper.
Heat olive oil and butter in an oven-proof wide, shallow pot or dutch oven until the butter has melted. Add 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 pot on all sides, then, sprinkle the reserved onions over the ribs, pour in the wine, beef stock, tomatoes, and Spooky Bloody Mary mix. Place carrot chunks among the ribs. Bring to a simmer, cover, and remove from stove and place into the preheated oven.
Braise in the oven for 2 hours, then add the mushrooms, recover, and continue cooking 1 hour more.
