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!
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