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Chef Dawn's Spicy Bloody Mary Short Ribs

Updated: Dec 29, 2022


· 1 cup Spicy V-8 juice

· 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