We’ve always been fans of beef short ribs for their tender, fall-off-the-bone goodness that screams comfort food. This recipe takes it up a notch by infusing oxtail seasoning, drawing from bold flavors typically used in stews and braises to create a mouthwatering twist.
What makes our version stand out is how it balances rich, savory notes with ease of preparation, perfect for weeknight dinners or weekend feasts. You’ll discover why this dish has become a go-to in our kitchen, promising a satisfying meal that’s simple yet packed with depth.
Ingredients
In our recipe for cooking beef short ribs seasoned with oxtail seasoning, we start with fresh, high-quality ingredients that deliver that signature tender texture and rich, savory flavors. Below, we list the ingredients in the order they are used, with specific measurements and prep notes for accuracy and ease.
- Beef short ribs: 2 pounds (about 4-6 ribs), bone-in and trimmed of excess fat for better searing and flavor absorption
- Oxtail seasoning mix: 2 tablespoons (a blend of dried thyme, bay leaves, garlic powder, onion powder, and smoked paprika to mimic oxtail’s depth—combine if making your own)
- Olive oil: 2 tablespoons, for browning the ribs to achieve a perfect caramelized crust
- Yellow onion: 1 medium, diced, to build the base flavor as we sauté
- Garlic cloves: 4, minced, for adding aromatic punch right after the onions
- Carrots: 2 large, chopped into 1-inch pieces, to add sweetness and texture during cooking
- Celery stalks: 2, sliced, for extra crunch and subtle earthiness alongside the carrots
- Beef broth: 4 cups, low-sodium, to create a flavorful braising liquid
- Red wine: 1 cup (optional, for deglazing the pan and enhancing the oxtail-inspired richness)
- Tomato paste: 2 tablespoons, stirred in to thicken the sauce and intensify the umami
- Fresh rosemary: 2 sprigs, for infusing herbal notes toward the end of prep
- Salt and black pepper: To taste, adjusted during seasoning steps for balanced flavors
This selection ensures our beef short ribs turn out juicy and infused with the bold, comforting taste of oxtail seasoning, making it a go-to for effortless yet impressive meals.
Tools and Equipment
To bring our beef short ribs seasoned with oxtail seasoning to life, we rely on a few essential tools that ensure precise preparation and optimal results. These items help us achieve tender, flavorful meat with minimal effort, seamlessly transitioning from the ingredients list where we detailed the fresh components that build the dish’s rich profile.
Essential Kitchen Tools
We recommend gathering the following tools before starting, as they streamline the process and enhance safety and efficiency:
- Dutch Oven or Heavy-Bottomed Pot: A 5- to 6-quart Dutch oven is ideal for braising our beef short ribs, allowing even heat distribution to develop deep flavors from the oxtail seasoning and broth.
- Chef’s Knife: Use a sharp 8-inch chef’s knife for cleanly dicing onions, mincing garlic, and chopping carrots and celery, ensuring quick prep without bruising the vegetables.
- Cutting Board: A sturdy, large cutting board (preferably wood or plastic) provides a stable surface for all our chopping tasks, keeping the kitchen organized during the initial stages.
- Measuring Cups and Spoons: Accurate measuring cups and spoons are crucial for precise quantities of ingredients like beef broth and olive oil, guaranteeing the perfect balance in our recipe.
- Tongs: Long-handled tongs make it easy to sear and flip the short ribs without piercing the meat, preserving those juicy textures we love.
- Wooden Spoon or Silicone Spatula: A heat-resistant wooden spoon or silicone spatula helps us stir and scrape the pot, incorporating flavors from the tomato paste and herbs effectively.
- Oven Mitts: Durable oven mitts protect our hands when handling hot pots, especially during the braising phase in the oven.
By using these tools, we ensure our cooking process is smooth and professional, elevating the overall experience of preparing this comforting beef short ribs dish.
Instructions
We guide you through preparing our flavorful beef short ribs seasoned with oxtail seasoning ensuring every step yields tender, juicy results that impress with rich, savory depths.
Prep
First, we pat dry 2 pounds of bone-in beef short ribs using paper towels to remove excess moisture ensuring a better sear. Next, we generously season the ribs with oxtail seasoning—about 2 tablespoons for bold flavor—along with 1 teaspoon each of salt and black pepper to enhance the meat’s natural taste.
While the ribs rest, we prepare the vegetables: dice 1 medium yellow onion, mince 4 garlic cloves, chop 2 carrots into 1-inch pieces, and slice 2 celery stalks for a fresh, aromatic base. Measure out 4 cups of low-sodium beef broth, 2 tablespoons of tomato paste, and if desired, 1/2 cup of red wine to add complexity. Finally, we strip leaves from 2 sprigs of fresh rosemary and set them aside for later infusion.
Cook
We heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until shimmering. Using tongs, we sear the seasoned beef short ribs for 3-4 minutes per side until a golden crust forms releasing irresistible aromas that fill the kitchen.
Once seared, we remove the ribs and set them aside then add the diced yellow onion, minced garlic, chopped carrots, and sliced celery to the pot. Sauté for 5 minutes stirring occasionally until the vegetables soften and release their sweet, earthy scents. Stir in the tomato paste and cook for 1 minute to deepen flavors before pouring in the beef broth, red wine if using, and fresh rosemary. Return the ribs to the pot submerging them in the liquid then bring to a boil. Reduce heat to low, cover, and braise for 2-3 hours until the meat is fall-off-the-bone tender and infused with the robust notes of oxtail seasoning.
Serve
We carefully remove the beef short ribs from the Dutch oven using tongs and let them rest for 5 minutes to lock in juices. Skim any fat from the cooking liquid and spoon the vegetable-studded broth over the ribs for a glossy finish that highlights the dish’s hearty, comforting essence.
Arrange the ribs on plates alongside the braised vegetables and drizzle with the flavorful sauce to create an inviting presentation. For an elevated meal, we pair this with mashed potatoes or crusty bread to soak up the savory juices making it perfect for weeknight dinners or special gatherings.
Make-Ahead Instructions
One of the beauties of our beef short ribs seasoned with oxtail seasoning is how well they lend themselves to advance preparation, allowing flavors to meld and making mealtime effortless. By planning ahead, we can achieve even more tender results and save time on busy days.
Preparing in Advance
To get started, we suggest prepping the key components up to 24 hours before cooking:
- Season the short ribs: Pat 2 pounds of bone-in beef short ribs dry, then generously coat them with oxtail seasoning, salt, and black pepper. Place in an airtight container and refrigerate to let the spices penetrate the meat.
- Chop the vegetables: Dice 1 yellow onion, mince 3 garlic cloves, chop 2 carrots, and slice 2 celery stalks. Store these in separate sealed bags or containers in the fridge to maintain freshness and prevent sogginess.
- Mix the liquids: Combine 4 cups of low-sodium beef broth, 1/2 cup of optional red wine, and 2 tablespoons of tomato paste in a sealed jar. This allows the flavors to blend slightly before use.
Cooking and Storing
If we want to cook the entire dish ahead:
- Follow our step-by-step instructions to sear the ribs and braise them until tender, which typically takes 2 to 3 hours in a Dutch oven.
- Once cooked, let the short ribs cool completely at room temperature for about 30 minutes.
- Transfer the ribs and sauce to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in freezer-safe bags or containers for up to 3 months—the slow-cooked nature of this recipe helps preserve the rich, juicy texture.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Keep in the original sauce to retain moisture; reheat gently to avoid drying. |
| Freezing | Up to 3 months | Portion into individual servings for easy thawing; use within the timeframe for optimal flavor. |
Reheating for the Best Results
When it’s time to serve, we can bring our beef short ribs back to their glorious, flavorful state:
- From the fridge: Place the ribs and sauce in a Dutch oven over medium-low heat. Cover and warm for 15 to 20 minutes, stirring occasionally, until heated through to 165°F internal temperature.
- From the freezer: Thaw overnight in the refrigerator first, then reheat as above. For a quicker option, use a microwave on medium power in 2-minute intervals, but stir frequently to ensure even heating and maintain the glossy sauce’s consistency.
This approach keeps the oxtail seasoning‘s bold notes intact, delivering that signature tender and hearty meal without compromise.
Conclusion
We’ve loved sharing this beef short ribs recipe with oxtail seasoning and hope it’s become a go-to in your kitchen too. It’s a simple way to create a tender flavorful dish that impresses every time.
Remember we’re all about making meals that bring comfort without the fuss so give this one a try and enjoy the bold tastes it delivers.
Frequently Asked Questions
What is the beef short ribs with oxtail seasoning recipe about?
This recipe transforms classic beef short ribs with oxtail seasoning for a tender, flavorful dish that’s easy to make. It’s ideal for weeknight dinners or special occasions, featuring rich flavors from braising with veggies, broth, and herbs. The author loves it for its satisfying taste and simple prep.
What ingredients are needed for beef short ribs with oxtail seasoning?
You’ll need 2 pounds of bone-in beef short ribs, oxtail seasoning, olive oil, diced yellow onion, minced garlic, chopped carrots, sliced celery, low-sodium beef broth, optional red wine, tomato paste, fresh rosemary, salt, and pepper. These high-quality ingredients create juicy, bold flavors with minimal effort.
What tools are required to prepare beef short ribs with oxtail seasoning?
Essential tools include a Dutch oven for braising, a chef’s knife for chopping veggies, measuring cups for accurate portions, and tongs for handling meat. These items ensure a safe, efficient process, making the recipe straightforward and professional.
How do I make beef short ribs with oxtail seasoning?
Start by seasoning and searing the ribs for a golden crust. Sauté onions, garlic, carrots, and celery, then add broth, wine, and tomato paste. Braise in the oven until tender, about 2-3 hours. Finish with fresh rosemary and serve with mashed potatoes or bread for a hearty meal.
Can I prepare beef short ribs with oxtail seasoning in advance?
Yes, season the ribs and chop vegetables up to 24 hours ahead to save time and enhance flavors. Cook fully, then store in the fridge for up to 3 days or freeze for up to 3 months. This method keeps the dish tender and ready for quick reheating.
How should I store and reheat beef short ribs with oxtail seasoning?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, warm in the oven at 350°F with a splash of broth, or on the stovetop over low heat, to preserve the tender texture and rich flavors.