Braised Beef Short Ribs with Tomato and Red Wine
Recipe type: Main
Cuisine: Cajun,Creole,Italian
  • 4 pounds beef short ribs, bone in
  • Kosher salt and freshly cracked black pepper, to taste
  • Cayenne, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large sweet yellow onion, chopped
  • 2 leeks (white portion only), sliced
  • 1 cup red wine
  • 1 cup beef stock
  • 1 (28 ounce) can petite diced tomatoes
  • 3 cups bottled Bloody Mary mix (we prefer Tabasco Brand, Zing Zang, or Hoosier Momma Bloody Mary Maker)
  • 6 large carrots, peeled and cut into 3-inch pieces
  • 20 small Cremini mushrooms, stems removed
  1. Preheat an oven to 350 degrees F, and season the short ribs with salt and pepper, then set aside.
  2. Heat an oven-proof Dutch oven, or wide, shallow heavy-bottomed pot with a lid over medium-high heat. Add olive oil and butter and heat until the butter melts. 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 the Bloody Mary mix. Nestle the carrots among the ribs. Bring to a simmer, then cover, and place in the preheated oven.
  4. Braise in the oven for 2 hours, then remove and add the mushroom caps. Re-cover the pot and continue cooking for an additional hour.
  5. Serve over long-grain white rice or a pasta of your choice.
Recipe by The Catholic Foodie at