I was inspired by Jamie Oliver’s original Bloody Mary sauce for beef and made a few adjustments to create my own version: tender beef ribs slow-cooked in a rich, flavorful sauce. This dish falls into the “slow cooking” trend and requires patience—about 4 hours in the oven—but the results are worth it. It’s also a great way to use leftover alcohol after the holidays, as the sauce includes port wine and whiskey.
Ingredients:
- 2.2 lbs (1 kg) beef ribs or beef shank, cut into medium pieces
- 2 medium red onions, peeled and quartered
- 1.5 tbsp tomato paste
- 1 tsp smoked paprika
- 1 bay leaf
- 1–2 tbsp vegetable oil
- 2 tbsp Worcestershire sauce (optional)
- 2–3 drops Tabasco sauce (optional, for heat)
- 2 tbsp port wine
- 2 tbsp whiskey
- 5 whole black peppercorns
- Salt, to taste
Cooking process
1. Prepare the meat
Rub the beef ribs (or shank) with salt and freshly ground black pepper. Heat vegetable oil in a large skillet over high heat and sear the ribs on all sides until lightly golden brown (about 10 minutes).
2. Cook the onions
Add the quartered red onions to the pan with the meat. Sprinkle with smoked paprika and stir. Reduce heat to low and cook for 10 minutes until the onions soften.
3. Prepare the sauce
In a separate bowl, mix 2 ¾ cups (700 ml) water with tomato paste. Add port wine, whiskey, and Worcestershire sauce if using. If you like a spicy kick, add a few drops of Tabasco sauce or a pinch of chili pepper. Mix thoroughly.
4. Combine and simmer
Pour the sauce mixture over the meat in the skillet. Add bay leaf, black peppercorns, and a pinch of salt. Bring to a boil, then remove from heat.
5. Bake in the oven
Transfer the meat and sauce into a heatproof baking dish. Cover and bake in a preheated oven at 285°F (140°C) for 3–4 hours, until the meat is extremely tender and falls apart easily.
Ready beef ribs are very soft and the meat breaks down into fibers.
Serve
Remove bay leaf and peppercorns. Serve the ribs hot with your choice of side dish, such as mashed potatoes, roasted vegetables, or rice.
Tips
*The longer you cook, the more tender the ribs become.
*You can prepare this a day in advance; flavors intensify after resting overnight in the fridge.
*Adjust the alcohol and spice to taste. The sauce is rich and slightly tangy with a gentle heat from Tabasco if used.
Another recipe for the most tender ribs, stewed in the oven, but already pork https://takajaeda.com/en/recipes-en/pork-ribs-with-barbecue-sauce/