How To Cook Beef Short Ribs With Oxtail Spices
Discover the ultimate way to prepare tender, fall-off-the-bone beef short ribs infused with bold oxtail-inspired spices. Perfect for family dinners or special occasions, this recipe features rich flavors and step-by-step instructions for a mouthwatering dish
Ingredients
- 2 lbs beef short ribs bone-in, well-marbled
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- Salt and pepper to taste
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks chopped
Instructions
Step 1: Properly Prepare and Clean the Beef Short Ribs
- Trim the Fat (Optional): If you prefer a leaner dish, trim any excess fat from the ribs while keeping some for flavor.
- Rinse and Pat Dry: Rinse the ribs under cold water and pat them dry with a paper towel. Dry meat helps achieve a perfect sear.
- Season Generously: Rub the ribs with salt, pepper, and a portion of the oxtail seasoning blend. Let them sit at room temperature for 20 minutes to allow the flavors to penetrate.
Step 2: Use Oxtail Seasoning to Achieve a Flavorful Result
- Mix the Seasoning Blend: Combine paprika, garlic powder, onion powder, thyme, allspice, and a touch of cinnamon in a small bowl. Modify the quantities to suit your personal taste preferences.
- Marinate (Optional): For deeper flavor, marinate the seasoned ribs in the spice blend overnight in the fridge. This extra step is worth the wait!
- Toast the Spices: Briefly toast the remaining seasoning in a hot, dry pan to intensify its aroma before adding it to the cooking liquid.
Step 3: Cooking Techniques for Tender and Juicy Short Ribs
- Sear the Ribs: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the short ribs on all sides by searing them until they develop a golden crust. This step locks in flavor.
- Prepare the Base: In the same pan, sauté diced onions, carrots, and celery until softened. Add tomato paste and toast briefly for added depth.
- Deglaze the Pan: Pour in beef broth (or red wine for an extra layer of flavor) to scrape up any browned bits from the pan.
- Slow Cook: Return the seared ribs to the pot, ensuring they’re submerged in the liquid. Cover and cook on low heat for 2-3 hours, or until the meat becomes tender and falls off the bone easily. Alternatively, set a slow cooker to low and cook for 6-8 hours.
- Finish with Seasoning: In the last 15 minutes, taste the sauce and adjust the seasoning as needed.
Notes
- Pro Tip: Toast the spices briefly before using them to enhance their aroma and flavor.
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate Per Serving):
- Calories: 450
- Protein: 28g
- Carbohydrates: 12g
- Fat: 32g
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