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Chef Dawn's Spicy Bloody Mary Short Ribs
Updated: Dec 29, 2022

Ingredients:
· 5 pounds bone-in short ribs, at least 1 1/2 inches thick
· 2 tablespoons Chef Dawn’s spicy bloody Mary mix
· Kosher salt and freshly ground pepper
· 2 large heads garlic, halved crosswise
· 1 medium onion (about 10 ounces), chopped
· 4 ribs celery (about 8 ounces), chopped
· 2 medium carrots (about 6 ounces), chopped
· 3 tablespoons tomato paste
· 2 ripe tomatoes
· 2 cups dry red wine (about half a bottle)
· 2 cups beef stock or bone broth; (chicken stock will work in a pinch), plus more as needed
· 4 sprigs thyme
· 1 cup parsley, coarsely chopped
· ½ cup finely chopped chives
· 1 tablespoon finely grated lemon zest
· 2 tablespoons vegetable oil
Chef Dawn's Instructions:
1. Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with the remaining ribs.
2. Pour off all but 2 tablespoons of remaining fat, leaving the good, browned bits behind. Reduce heat to medium, add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and u