Oxtail Seasoning Magic: How To Make The Best Beef Short Ribs

There’s something truly magical about the rich, savory flavors of beef short ribs seasoned with oxtail seasoning a bold, aromatic blend of herbs and spices that’s a staple in Caribbean cuisine. But what if we told you this classic dish could become your new favorite recipe? Whether you’re a seasoned home cook or just looking to impress at your next dinner party, these Oxtail-Seasoned Beef Short Ribs are guaranteed to wow.

In this post, we’ll show you how to harness the power of oxtail seasoning to create tender, fall-off-the-bone beef short ribs that are bursting with flavor. From the perfect blend of spices to slow-cooking techniques that ensure maximum tenderness, we’ve got you covered. Plus, we’ll share tips on serving suggestions, side dishes, and even how to customize the heat level to suit your taste. Ready to elevate your cooking game? Let’s dive into the magic of oxtail seasoning and make the best beef short ribs you’ve ever tasted!

What is Oxtail Seasoning and Why It’s Perfect for Beef Short Ribs

What is Oxtail Seasoning and Why It’s a Game-Changer for Beef Short Ribs

Oxtail seasoning is a vibrant and aromatic blend of herbs and spices that originates from Caribbean cuisine. Traditionally used to flavor oxtail stew—a beloved dish in Jamaica and other Caribbean islands—this seasoning has become a staple for adding depth and complexity to a variety of meats. While the exact ingredients can vary, a classic oxtail seasoning typically includes allspice (pimento), thyme, garlic, scallions, ginger, and scotch bonnet pepper. These ingredients come together to create a bold, savory, and slightly spicy flavor profile that’s both unique and unforgettable.

The Flavor Profile of Oxtail Seasoning

The magic of oxtail seasoning lies in its ability to balance multiple flavor dimensions. Here’s what makes it so special:

• Savory: Ingredients like garlic, scallions, and thyme provide a rich, earthy base.
• Spicy: Scotch bonnet pepper adds a fiery kick, which can be adjusted to suit your heat preference.
• Aromatic: Allspice and ginger bring warmth and a hint of sweetness, creating a complex and inviting aroma.

This combination of flavors makes oxtail seasoning incredibly versatile, allowing it to enhance the natural taste of meats without overpowering them.

Why Oxtail Seasoning Pairs Perfectly with Beef Short Ribs

Beef short ribs are known for their rich, meaty flavor and tender texture when cooked properly. However, their high fat content and robust structure require a seasoning that can stand up to their boldness. That’s where oxtail seasoning comes in:

• Enhances Richness: The savory and aromatic elements of the seasoning complement the natural richness of the beef, adding layers of flavor.
• Adds Depth: The spices in oxtail seasoning penetrate the meat during cooking, infusing it with a deep, complex taste that’s both satisfying and memorable.
• Balances the Dish: The slight heat from the scotch bonnet pepper and the sweetness from allspice and ginger create a perfect balance, making each bite a harmonious blend of flavors.

Whether you’re braising, slow-cooking, or grilling your beef short ribs, oxtail seasoning ensures they’re anything but ordinary.

Versatility of Oxtail Seasoning in Other Dishes

While oxtail seasoning shines in beef short ribs, its uses don’t stop there. This versatile blend can elevate a wide range of dishes, including:

• Oxtail Stew: The classic dish that inspired the seasoning.
• Jerk Chicken or Pork: Add a Caribbean twist to your grilled meats.
• Roasted Vegetables: Toss root vegetables with a sprinkle of oxtail seasoning for a flavorful side dish.
• Seafood: Use it as a rub for shrimp or fish for a bold, spicy kick.

Ingredients You’ll Need for Oxtail-Seasoned Beef Short Ribs

Creating the perfect oxtail-seasoned beef short ribs starts with gathering the right ingredients. Each component plays a crucial role in building the dish’s rich, layered flavors. Here’s a detailed breakdown of what you’ll need:

1. Essential Ingredients for Oxtail-Seasoned Beef Short Ribs

Beef short ribs are the centerpiece of this recipe, known for their rich, meaty flavor and tender texture when cooked low and slow. When selecting your ribs:

• Choose bone-in ribs for maximum flavor, as the bones add depth to the dish.
• Look for well-marbled ribs the fat will render during cooking, keeping the meat moist and flavorful.
• Plan for about 1 pound (450g) of ribs per person if serving as a main course.

2. Oxtail Seasoning: Key Ingredients for Beef Short Ribs

The oxtail seasoning is what gives this dish its signature Caribbean-inspired flavor. Here’s what you’ll need to make it:

• Allspice (Pimento): Provides a warm, slightly sweet flavor that’s essential to Caribbean cuisine.
• Thyme: Contributes a warm, herbal flavor that enhances the richness of the beef.
• Garlic: Brings a pungent, savory depth to the seasoning.
• Scallions (Green Onions): Offer a mild onion flavor with a fresh, slightly sharp finish.
• Ginger: Adds a zesty, slightly spicy kick that enhances the overall complexity.
• Scotch Bonnet Pepper: Delivers a fiery heat that’s iconic in Caribbean dishes. (You can adjust the amount or substitute with habanero or jalapeño for less heat.)
• Salt and Black Pepper: For seasoning and balancing the flavors.

If you’re short on time, you can use a store-bought oxtail seasoning blend, but making it from scratch ensures a fresher, more vibrant flavor.

3. Additional Ingredients to Enhance Oxtail-Seasoned Beef Short Ribs

These ingredients round out the dish, adding depth, sweetness, and richness to the beef short ribs:

• Soy Sauce: Adds umami and a savory depth to the marinade or cooking liquid.
• Brown Sugar: Balances the heat and acidity with a touch of sweetness.
• Onions and Bell Peppers: Provide a sweet, aromatic base for the dish.
• Beef Broth: Creates a flavorful cooking liquid that keeps the ribs moist and tender.
• Olive Oil: Used for searing the ribs and sautéing the vegetables.

4. Optional Ingredients for Extra Flavor in Oxtail-Seasoned Beef Short Ribs

If you want to take your beef short ribs to the next level, consider adding these optional ingredients:

• Worcestershire Sauce: Adds a tangy, savory depth to the marinade or sauce.
• Honey: Enhances the glaze with a touch of natural sweetness.
• Red Wine: Adds richness and complexity to the braising liquid.
• Tomato Paste: Deepens the flavor and adds a slight tanginess.
• Bay Leaves: Impart a delicate herbal fragrance to the dish.

5. Ingredient Substitutions and Tips for Oxtail-Seasoned Beef Short Ribs

• No Scotch Bonnet Pepper? Use habanero, jalapeño, or even a pinch of cayenne pepper for heat.
• Vegetarian Broth: If you don’t have beef broth, chicken or vegetable broth works in a pinch.
• Fresh vs. Dried Herbs: Fresh herbs like thyme and scallions are ideal, but dried versions can be used if necessary (reduce the quantity by half).
• Sugar Alternatives: Replace brown sugar with honey, maple syrup, or coconut sugar for a different flavor profile.

Step-by-Step Guide to Cooking Beef Short Ribs with Oxtail Seasoning

Cooking beef short ribs with oxtail seasoning is a rewarding process that yields tender, flavorful meat with a rich, aromatic sauce. Follow this detailed step-by-step guide to ensure your dish turns out perfectly every time.

1: Prepare the Beef Short Ribs

Before you start cooking, it’s essential to prep the beef short ribs properly:

1. Trim Excess Fat: While some fat is necessary for flavor and moisture, trim any large, hard pieces of fat that won’t render well during cooking.
2. Pat Dry: Use paper towels to blot the ribs dry. This helps achieve a better sear and prevents steaming when they hit the hot pan.
3. Season Generously: Sprinkle the ribs with salt and black pepper on all sides. This initial seasoning layer enhances the meat’s natural flavor and prepares it for the oxtail seasoning.

2: Make the Oxtail Seasoning Blend

The oxtail seasoning is the heart of this dish, so take your time to create a flavorful blend:

1. Gather Your Ingredients: Combine 2 teaspoons of allspice, 1 tablespoon of dried thyme (or 2 tablespoons fresh thyme), 4 minced garlic cloves, 3 chopped scallions, 1 teaspoon grated ginger, and 1 finely chopped scotch bonnet pepper (adjust to your heat preference).
2. Mix Thoroughly: In a small bowl, mix all the ingredients until well combined. If you prefer a smoother blend, you can pulse the ingredients in a food processor.
3. Store-Bought Option: If you’re short on time, use 2–3 tablespoons of a high-quality store-bought oxtail seasoning blend.

3: Sear the Ribs

Searing the ribs is a crucial step that locks in flavor and creates a delicious crust:

1. Heat the Pan: Place a large skillet or Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Let the oil heat up until it starts to shimmer.
2. Sear the Ribs: Working in batches to avoid overcrowding, place the ribs in the pan and sear for 2–3 minutes per side until they develop a deep brown crust. This step enhances the flavor and texture of the final dish.
3. Set Aside: Once seared, transfer the ribs to a plate and set them aside.

4: Slow Cook or Braise

Slow cooking or braising is the key to achieving tender, fall-off-the-bone beef short ribs:

1. Preheat the Oven: If using an oven, preheat it to 325°F (160°C).
2. Sauté Aromatics: In the same skillet or Dutch oven, add 1 chopped onion and 1 chopped bell pepper. Cook for 3–4 minutes until softened. Add 2 tablespoons of tomato paste (optional) and cook for another minute to deepen the flavor.
3. Deglaze the Pan: Pour in 1 cup of beef broth and 1/2 cup of red wine (optional) to scrape up any browned bits from the bottom of the pan. These bits are packed with flavor!
4. Add Seasoning and Ribs: Stir in the oxtail seasoning blend, then return the seared ribs to the pot. Ensure the ribs are nestled into the liquid and aromatics.
5. Cook Low and Slow:
   • Oven Method: Cover the pot with a lid or foil and transfer it to the oven. Cook for 2.5–3 hours, checking occasionally to ensure the liquid doesn’t dry out.
   • Slow Cooker Method: Transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
6. Check for Doneness: The ribs are ready when the meat is tender and easily pulls away from the bone.

Optional Step: Reduce the Sauce

For a richer, more concentrated sauce:

1. Take the ribs out of the pot and place them aside.
2. Simmer the cooking liquid on the stovetop over medium heat until it thickens slightly.
3. Return the ribs to the pot and coat them in the decreased sauce.

Tips for Perfect Oxtail-Seasoned Beef Short Ribs

To ensure your oxtail-seasoned beef short ribs turn out tender, flavorful, and absolutely delicious, follow these expert tips. These small but important details can make a big difference in the final result.

1. Use Fresh Herbs and Spices for the Best Flavor

Fresh ingredients are key to achieving the vibrant, authentic taste of oxtail seasoning:

• Fresh Thyme and Scallions: These herbs provide a brighter, more aromatic flavor compared to their dried counterparts.
• Fresh Garlic and Ginger: Minced or grated fresh garlic and ginger add a pungent, zesty kick that enhances the overall depth of the dish.
• Quality Spices: If using dried spices like allspice, ensure they’re fresh and aromatic. Stale spices can result in a dull flavor.
• Homemade Oxtail Seasoning: While store-bought blends are convenient, making your own seasoning allows you to control the quality and freshness of each ingredient.

2. Don’t Skip the Searing Step It Locks in Juices and Adds a Caramelized Crust

Searing the beef short ribs before braising is a non-negotiable step for building flavor:

• Why It Matters: Searing creates a Maillard reaction, which develops a rich, caramelized crust on the meat. This adds depth and complexity to the dish.
• How to Sear Properly:
  • Blot the ribs dry with paper towels to achieve a proper sear.
  • Use a hot skillet or Dutch oven with a thin layer of oil.
  • Avoid filling the pan too much—sear in batches if needed.
  • Let each side develop a deep brown crust before flipping.
• Pro Tip: After searing, deglaze the pan with broth or wine to capture all the flavorful browned bits (fond) stuck to the bottom.

3. Modify the spice level to suit your taste.

Oxtail seasoning is known for its bold, spicy flavor, but you can easily customize the heat to suit your taste:

• Scotch Bonnet Pepper: This is the traditional source of heat in oxtail seasoning. For milder ribs, reduce the amount or remove the seeds and membranes, which contain most of the heat.
• Substitutions: If scotch bonnet peppers are too spicy, use habanero, jalapeño, or even a pinch of cayenne pepper for a milder kick.
• Taste as You Go: If you’re unsure about the spice level, add the pepper gradually and taste the seasoning blend before applying it to the ribs.

4. Let the Ribs Rest Before Serving to Retain Moisture

Resting the beef short ribs after cooking is a simple but crucial step for juicy, tender meat:

• Why Resting Matters: Allowing the ribs to rest for 10–15 minutes before serving gives the muscle fibers time to relax and reabsorb the juices. Cutting into them too soon can cause the juices to spill out, leaving the meat dry.
• How to Rest: Transfer the ribs to a plate or cutting board and cover them loosely with foil to keep them warm.
• Use the Time Wisely: While the ribs rest, you can reduce the cooking liquid into a rich, flavorful sauce to serve alongside the dish.

Bonus Tips for Perfect Beef Short Ribs

• Low and Slow Cooking: Beef short ribs benefit from long, slow cooking to break down the tough connective tissue and render the fat. Whether you’re braising in the oven or using a slow cooker, patience is key.
• Check for Doneness: The ribs are ready when the meat is fork-tender and easily pulls away from the bone. If it’s still tough, continue cooking and check every 20–30 minutes.
• Skim the Fat: After cooking, skim any excess fat from the surface of the sauce for a cleaner, more refined flavor.
• Serve with Sides: Pair the ribs with complementary sides like rice and peas, mashed potatoes, or roasted vegetables to round out the meal.

Serving Suggestions and Pairings

Once your oxtail-seasoned beef short ribs are cooked to perfection, it’s time to think about how to serve them. The right sides, garnishes, and beverages can elevate your meal, while creative leftover ideas ensure nothing goes to waste. Here’s a detailed guide to making your beef short ribs shine:

1. Perfect Side Dishes to Pair with Oxtail-Seasoned Beef Short Ribs

The rich, savory flavors of oxtail-seasoned beef short ribs pair beautifully with a variety of sides. Here are some crowd-pleasing options:

• Rice and Peas: A classic Caribbean side dish made with coconut milk, kidney beans, and aromatic spices. Its creamy texture and subtle sweetness complement the bold flavors of the ribs.
• Mashed Potatoes: Creamy, buttery mashed potatoes are a comforting choice that soaks up the delicious sauce from the ribs.
• Roasted Vegetables: Try roasted carrots, Brussels sprouts, or sweet potatoes for a healthy, colorful addition to your plate.
• Buttered Cornbread: The slight sweetness of cornbread balances the savory, spicy notes of the ribs.
• Steamed Greens: Collard greens, spinach, or kale sautéed with garlic add a fresh, nutritious element to the meal.

2. Garnishes to Elevate Oxtail-Seasoned Beef Short Ribs

A simple garnish can add visual appeal and a burst of freshness to your dish:

• Fresh Herbs: Sprinkle chopped cilantro, parsley, or scallions over the ribs for a pop of color and a bright, herbal note.
• Citrus Zest: A sprinkle of lemon or lime zest adds a zesty, aromatic finish.
• Thinly Sliced Chilies: For an extra kick, garnish with thinly sliced scotch bonnet or jalapeño peppers.
• Toasted Sesame Seeds: Add a nutty crunch and a touch of elegance.

3. The Best Beverages for Oxtail-Seasoned Beef Short Ribs

The right drink can enhance the dining experience and balance the richness of the ribs:

• Bold Red Wine: Choose a full-bodied red wine like Cabernet Sauvignon, Malbec, or Syrah to complement the deep, savory flavors of the dish.
• Cold Beer: A crisp lager or a malty stout pairs wonderfully with the spicy, smoky notes of the ribs.
• Tropical Fruit Punch: For a non-alcoholic option, serve a refreshing tropical fruit punch made with pineapple, mango, and orange juice.
• Iced Tea: Sweetened iced tea with a hint of lemon or mint is a classic pairing for hearty, flavorful dishes.

4. Creative Leftover Ideas for Oxtail-Seasoned Beef Short Ribs

If you’re lucky enough to have leftovers, here are some creative ways to repurpose your oxtail-seasoned beef short ribs:

• Tacos: Shred the meat and serve it in warm tortillas with toppings like salsa, avocado, and pickled onions.
• Sandwiches: Pile the shredded beef onto a crusty roll or baguette with melted cheese and a tangy coleslaw.
• Salads: Add chunks of beef short ribs to a hearty salad with mixed greens, roasted vegetables, and a balsamic vinaigrette.
• Pasta: Toss the shredded meat with cooked pasta, a rich tomato sauce, and grated Parmesan for a quick and satisfying meal.
• Soup or Stew: Use the ribs as a base for a flavorful soup or stew by adding broth, vegetables, and beans.

5. Pro Tips for Serving Oxtail-Seasoned Beef Short Ribs

• Family Style: Serve the ribs on a large platter with sides and garnishes arranged around them for a visually stunning presentation.
• Individual Portions: Plate the ribs with a scoop of rice and peas or mashed potatoes, drizzled with the reduced cooking sauce.
• Interactive Dining: Set up a taco or sandwich bar with all the fixings for a fun, customizable meal.

Beef Short Ribs Seasoned with Oxtail Seasoning

Tender beef short ribs seasoned with oxtail seasoning. Braised to perfection step-by-step recipe for rich, Caribbean-inspired flavors!

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Main Dish

Cuisine American

Servings 4

Calories 550 kcal

Ingredients

  

• 4 beef short ribs
• 2 tablespoons oxtail seasoning or to taste
• 2 tablespoons olive oil
• 1 large onion chopped
• 3 garlic cloves minced
• 1 cup beef broth
• 1 cup red wine optional for richer flavor
• 2 sprigs fresh thyme or 1 teaspoon dried
• 1 sprig rosemary
• Salt and pepper to taste
• 2 tablespoons soy sauce optional, for deeper flavor

Instructions

 

Prep the Ribs:

• Pat the beef short ribs dry with paper towels. Season generously with oxtail seasoning, salt, and pepper on all sides.

Sear the Ribs:

• In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Once hot, add the short ribs and sear on all sides until they are browned, about 3-4 minutes per side. Remove the ribs and set them aside.

Sauté the Aromatics:

• In the same pot, add chopped onion and minced garlic. Sauté for about 2-3 minutes, until softened and fragrant.

Deglaze the Pot:

• Add red wine (if using) to the pot and scrape up any browned bits from the bottom. Let it cook for 2 minutes to reduce slightly.

Cook the Short Ribs:

• Return the seared ribs to the pot. Add the beef broth, soy sauce, thyme, and rosemary. Bring to a simmer. Cover the pot with a lid, reduce the heat to low, and let it braise for 2.5 to 3 hours, or until the meat is fork-tender and falls off the bone.

Finish and Serve:

• Remove the ribs from the pot and let them rest for a few minutes. Discard the thyme and rosemary sprigs. Serve the ribs with the sauce from the pot spooned over the top.

Notes

Nutrition Information (per serving):

• Calories: 550 kcal
• Fat: 35g
  • Saturated Fat: 15g
• Protein: 45g
• Carbohydrates: 10g
  • Fiber: 2g
  • Sugars: 5g
• Cholesterol: 120mg
• Sodium: 800mg
• Potassium: 650mg
• Iron: 3.5mg
• Calcium: 40mg

Keyword Beef Short Ribs Seasoned with Oxtail Seasoning

Frequently Asked Questions (FAQs)

When cooking oxtail-seasoned beef short ribs, it’s natural to have questions about ingredients, techniques, and substitutions. Here’s an expanded FAQ section to address common concerns and help you achieve the best results.

1. Can I Use Store-Bought Oxtail Seasoning?

Answer: Yes, you can use store-bought oxtail seasoning if you’re short on time or don’t have all the ingredients on hand. However, homemade oxtail seasoning is recommended for a fresher, more vibrant flavor. Store-bought blends may contain preservatives or lack the depth of freshly ground spices. If using a store-bought version, check the ingredient list to ensure it aligns with your taste preferences, and adjust the quantity as needed (typically 2–3 tablespoons).

2. How Long Should I Cook Beef Short Ribs?

Answer: Beef short ribs require low and slow cooking to break down the tough connective tissue and become tender. Here’s a general guide:

• Oven Method: Cook at 325°F (160°C) for 2.5–3 hours, covered. Check for doneness by testing if the meat easily pulls away from the bone.
• Slow Cooker Method: Cook on low for 6–8 hours or high for 3–4 hours.
• Stovetop Braising: Simmer gently for 2.5–3 hours, ensuring the liquid doesn’t dry out.

The exact cooking time may vary depending on the size of the ribs and your cooking method, so always check for tenderness before serving.

3. Can I Make This Recipe in a Slow Cooker?

Answer: Absolutely! A slow cooker is a fantastic tool for making tender, flavorful beef short ribs. Here’s how to adapt the recipe:

1. Sear the Ribs: Follow the searing step on the stovetop to develop a caramelized crust.
2. Transfer to Slow Cooker: Place the seared ribs in the slow cooker and add the oxtail seasoning, aromatics, and cooking liquid (broth, wine, etc.).
3. Cook: Set the slow cooker to low for 6–8 hours or high for 3–4 hours.
4. Finish: If desired, reduce the cooking liquid on the stovetop for a thicker sauce.

Using a slow cooker is convenient and ensures the ribs are fall-off-the-bone tender with minimal effort.

4. What Can I Substitute for Scotch Bonnet Pepper?

Answer: Scotch bonnet peppers are a key ingredient in traditional oxtail seasoning, but they can be quite spicy. If you prefer milder heat or can’t find scotch bonnet peppers, here are some alternatives:

• Habanero Pepper: Similar in heat but slightly fruitier in flavor. Use half the amount to reduce the spice level.
• Jalapeño Pepper: Much milder than scotch bonnet. Use 1–2 jalapeños, seeded and minced, for a subtle kick.
• Cayenne Pepper: Use 1/4–1/2 teaspoon of cayenne powder for a controlled amount of heat.
• Bell Pepper: For no heat at all, use a small amount of finely chopped bell pepper to maintain the texture without the spice.

Always adjust the quantity to suit your heat tolerance and taste preferences.

5. Can I Make This Recipe Ahead of Time?

Answer: Yes, beef short ribs are an excellent make-ahead dish. In fact, their flavors often deepen when allowed to sit overnight. Here’s how to do it:

• Cook as Directed: Prepare the ribs according to the recipe.
• Cool and Store: Let the ribs cool completely, then transfer them to an airtight container with the cooking liquid.
• Refrigerate: Store in the fridge for up to 3 days.
• Reheat: Gently reheat on the stovetop or in the oven at 300°F (150°C) until warmed through. Add a bit of broth or water if the sauce has thickened too much.

6. What’s the Best Way to Thicken the Sauce?

Answer: If you prefer a thicker sauce, here are a few methods:

• Reduce the Liquid: After cooking, remove the ribs and simmer the sauce on the stovetop until it reaches your desired consistency.
• Make a Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the sauce. Cook for a few minutes on low heat until it thickens.
• Add Tomato Paste: Stir in 1–2 tablespoons of tomato paste during the cooking process for a richer, thicker sauce.

7. Can I Freeze Leftover Beef Short Ribs?

Answer: Yes, beef short ribs freeze well. Here’s how:

• Cool Completely: Let the ribs and sauce cool to room temperature.
• Portion: Divide into meal-sized portions for easier reheating.
• Store: Place in airtight containers or freezer bags, removing as much air as possible.
• Freeze: Store for up to 3 months.
• Reheat: Thaw in the refrigerator overnight, then reheat gently on the stovetop or in the oven.