Braised Oxtail And Short Rib Stew Recipe

Name: Braised Oxtail And Short Rib Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 pound (3-inch) bone-in short ribs, trimmed; 1/2 pound oxtail; 2 cups chopped onion; 1/2 cup sliced shallots; 6 garlic cloves, crushed; 2 tablespoons tomato paste; 1 cup dry red wine; 3 cups unsalted beef stock; 1 1/4 teaspoons freshly ground black pepper; 3/4 teaspoon kosher salt; 4 thyme sprigs; 2 bay leaves; 1 pound small Dutch yellow potatoes, halved; 3/4 pound carrots, cut diagonally into 2-inch-thick pieces; 2 tablespoons chopped fresh flat-leaf parsley; 2 teaspoons thyme leaves

Servings: persons

1 tablespoon canola oil
1 pound (3-inch) bone-in short ribs, trimmed
1/2 pound oxtail
2 cups chopped onion
1/2 cup sliced shallots
6 garlic cloves, crushed
2 tablespoons tomato paste
1 cup dry red wine
3 cups unsalted beef stock
1 1/4 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
4 thyme sprigs
2 bay leaves
1 pound small Dutch yellow potatoes, halved
3/4 pound carrots, cut diagonally into 2-inch-thick pieces
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons thyme leaves

1
Preheat oven to 300u00b0.
2
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add short ribs and oxtail to pan; cook 10 minutes, browning on all sides. Remove meat from pan; place on a plate.
3
Add onion, shallots, and garlic to pan; cook 3 minutes. Add tomato paste; cook 1 minute. Stir in wine; cook 2 minutes, scraping pan to loosen browned bits. Add meat, stock, and next 6 ingredients (through carrots); bring to a boil. Cover and bake at 300u00b0 for 2 hours or until beef is tender. Remove and discard bay leaves and thyme sprigs. Remove meat from bones; shred. Discard bones. Return shredded meat to pan; top with parsley and thyme leaves.
4
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546

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 pound (3-inch) bone-in short ribs, trimmed, 1/2 pound oxtail, 2 cups chopped onion, and more.

Yes, Braised Oxtail And Short Rib Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Oxtail And Short Rib Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions