• Day 9 – 12 Days of Recipes: Bloody Mary Short Ribs

December 17, 2016

Preservation & Co. Bloody Mary Mix - Our featured gift idea in Day 9 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro VancouverBloody Mary Short Ribs ft. Preservation & Co. Bloody Mary Mix | Day 9 | 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Day 9: Bloody Mary Short Ribs

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Cook time:
Total time:

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

*Preservation & co created their Bloody Mary Mix so that you would be able to serve it straight out of the jar. This way, every drink you make is a top quality, consistent cocktail that you can be sure to get every time. This hand crafted, preservative and gluten free drink mix is a medium spicy must have for every cocktail enthusiasts. For the liquorist on your gift list, Preservation & co products make a great gift set! Visit us in store to see our entire selection. We also have a great selection in barware so we can easily whip up a great drinks themed basket for the cocktail connoisseur on your list!
  • 4 pounds beef short ribs
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion, sliced into rings
  • 2 leeks (white portion only), sliced
  • 1 c. red wine
  • 1 tbsp Major beef paste, mixed with 1 c. of water
  • 1 (28 ounce) can diced tomatoes
  • 3 c. Preservation & co. 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
  2. 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.
  3. Brown the short ribs (or pot roast) 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 Preservation & co. 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.
  5. Serve with mashed potatoes.

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