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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."
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3 h 40 m servings 1285 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 1285 kcal
  • 64%
  • Fat:
  • 96.6 g
  • 149%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 50.8 g
  • 102%
  • Cholesterol:
  • 202 mg
  • 67%
  • Sodium:
  • 1451 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Season the short ribs with salt and pepper, and set aside.
  2. 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 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.
  4. Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more.

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Read all reviews 46
  1. 59 Ratings

Most helpful positive review

Interesting mix of ingredients and was a perfect way to use the last of the Bloody Mary mix left over from Thanksgiving day. Used a roast as that's all I had in the freezer and was not about to...

Most helpful critical review

I did not care for this recipe.

Most helpful
Most positive
Least positive

Interesting mix of ingredients and was a perfect way to use the last of the Bloody Mary mix left over from Thanksgiving day. Used a roast as that's all I had in the freezer and was not about to...

As I read the recipe, something kept niggling at the back of my consciousness. I couldn't quite put my finger on it. Then it hit me. There was no garlic in the dish!!! I wept! Then I added 5 clo...

OMG!!!!!!! This dish was absolutely AMAZING!!!! I had to make a couple of changes bc my dutch oven was only 3.1 liters. I followed the recipe exactly except only used 2 cups bloody mary mix, a...

These short ribs were great! Suggest low sodium beef stock (bloody mary mix is loaded), 4 clove minced/crushed garlic, 8 oz mushrooms (you can add the stems in also separately) and thicken at t...

Loved this recipe! Didn't have any ribs on hand so I put a roast in the crockpot and threw all of the other ingredients on top. The aroma was wonderful all day and the whole family enjoyed. T...

We nixed the leeks, beef stock, carrots and onions. Swapped half of the canned tomatoes for fresh and the red wine for red wine VINEGAR in much smaller dose. IT WAS AWESOME!!! Think short-ribs c...

Really good. I added garlic and I didn't have Bloody Mary Mix so I made my own using V8 Juice and celery salt, whorchestershire sauce and tobasco to taste. I also forgot to add the can of tomat...

I did not care for this recipe.

Easy and excellent. The onion, leeks, tomatoes and broth braise the ribs perfectly!