The Ultimate Guide to Cooking Beef Short Ribs Recipe Seasoned with Oxtail Seasoning

Welcome to the definitive guide on Cooking Beef Short Ribs Recipe Seasoned with Oxtail Seasoning. This comprehensive recipe will walk you through every step of creating a mouth-watering dish that combines the rich, meaty flavor of short ribs with the complex, aromatic notes of traditional oxtail seasoning. Whether you’re a seasoned chef or a home cook looking to expand your culinary horizons, this recipe will help you create a memorable meal that’s sure to impress.

Understanding Beef Short Ribs

What Are Beef Short Ribs?

Beef short ribs come from the brisket, chuck, plate, or rib areas of cattle. These cuts are known for their rich marbling, deep beef flavor, and tender texture when cooked properly. Short ribs typically have a thick layer of meat sitting on top of the bone, making them perfect for slow-cooking methods that allow the connective tissues to break down and become tender.

Types of Short Ribs

1. English-Cut Short Ribs: Cut parallel to the bone, typically 2-3 inches in length
2. Flanken-Style Short Ribs: Cut across the bones, creating thin strips with multiple cross-sections of bones
3. Boneless Short Ribs: Meat separated from the bone, offering easier preparation

The Magic of Oxtail Seasoning

What Makes Oxtail Seasoning Special?

Oxtail seasoning is a distinctive blend of spices traditionally used in Caribbean and African cuisine. This seasoning mixture brings together:

• Allspice
• Thyme
• Garlic powder
• Onion powder
• Black pepper
• Paprika
• Scotch bonnet pepper (optional)
• Ground pimento
• Sea salt

Making Your Own Oxtail Seasoning

While you can purchase pre-made oxtail seasoning, creating your own blend allows you to customize the flavors to your preference. Here’s a basic recipe:

Homemade Oxtail Seasoning Recipe:

• 2 tablespoons ground allspice
• 1 tablespoon dried thyme
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground scotch bonnet (optional)
• 1 tablespoon ground pimento
• 1 tablespoon sea salt

Essential Ingredients

For the Short Ribs:

• 4-5 pounds beef short ribs
• 3 tablespoons oxtail seasoning
• 2 tablespoons olive oil
• 2 large onions, diced
• 4 carrots, chopped
• 4 celery stalks, chopped
• 6 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 bay leaves
• Fresh thyme sprigs
• Salt and pepper to taste

For the Braising Liquid:

• 2 cups beef stock
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce

Detailed Cooking Instructions

Step 1: Preparation (30 minutes)

1. Prepare the Meat:
   • Remove short ribs from refrigerator 30 minutes before cooking
   • Pat dry with paper towels
   • Generously season with oxtail seasoning mixture
   • Let rest at room temperature
2. Prep Vegetables:
   • Dice onions
   • Chop carrots and celery
   • Mince garlic
   • Set aside

Step 2: Searing Process (20 minutes)

1. Heat the Cooking Vessel:
   • Use a large Dutch oven
   • Heat over medium-high heat
   • Add olive oil until shimmering
2. Sear the Ribs:
   • Work in batches to avoid overcrowding
   • Sear 3-4 minutes per side until golden brown
   • Remove and set aside

Step 3: Building Flavors (15 minutes)

1. Sauté Vegetables:
   • Add onions to the same pot
   • Cook until translucent (5-7 minutes)
   • Add carrots and celery
   • Cook additional 5 minutes
   • Add garlic, cook 1 minute
2. Deglaze:
   • Add wine if using
   • Scrape bottom of pot
   • Reduce liquid by half

Step 4: Braising Process (2.5-3 hours)

1. Combine Ingredients:
   • Return ribs to pot
   • Add beef stock
   • Add tomato paste
   • Add Worcestershire sauce
   • Add bay leaves and thyme
2. Slow Cook:
   • Bring to simmer
   • Cover and reduce heat
   • Cook 2.5-3 hours until tender

Step 5: Finishing (15 minutes)

1. Check Doneness:
   • Meat should be fork-tender
   • Should easily pull away from bone
2. Finish Sauce:
   • Remove ribs
   • Strain sauce (optional)
   • Reduce if needed
   • Adjust seasoning

Tips for Perfect Results

Temperature Control

• Maintain consistent low heat during braising
• Avoid boiling the liquid
• Keep pot at gentle simmer

Meat Selection

• Choose well-marbled ribs
• Look for consistent sizing
• Avoid ribs with excessive fat

Storage and Leftovers

• Store in airtight container
• Keeps 3-4 days in refrigerator
• Freezes well up to 3 months

Serving Suggestions

Perfect Pairings

1. Starches:
   • Creamy mashed potatoes
   • Buttered egg noodles
   • Steamed rice
   • Polenta
2. Vegetables:
   • Roasted root vegetables
   • Sautéed green beans
   • Glazed carrots
   • Braised greens

Wine Pairing

• Full-bodied red wines
• Cabernet Sauvignon
• Malbec
• Syrah

Troubleshooting Common Issues

Tough Meat

• Solution: Cook longer at lower temperature
• Check liquid levels regularly
• Ensure proper sealing of cooking vessel

Greasy Sauce

• Solution: Chill and remove fat layer
• Skim surface during cooking
• Trim excess fat before cooking

Too Salty

• Solution: Add potato chunks while cooking
• Increase liquid volume
• Balance with acid (wine or vinegar)

Health and Nutrition

Nutritional Information (per serving)

• Calories: 450
• Protein: 35g
• Fat: 28g
• Carbohydrates: 12g
• Iron: 4mg
• Zinc: 7mg

Dietary Considerations

• High in protein
• Rich in B vitamins
• Good source of iron
• Contains collagen

Conclusion

Mastering the art of cooking beef short ribs seasoned with oxtail seasoning takes time and patience, but the results are well worth the effort. This recipe combines traditional techniques with unique flavoring to create a dish that’s both comforting and sophisticated. Remember that practice makes perfect, and don’t be afraid to adjust the seasonings to your taste preferences.

Cooking Beef Short Ribs Recipe Seasoned with Oxtail Seasoning: FAQ

Q: Can I make this in a slow cooker?

A: Yes, follow the same preparation steps and cook on low for 8-10 hours.

Q: What’s the best cut of short ribs to use?

A: English-cut short ribs work best for this recipe.

Q: Can I make this ahead of time?

A: Yes, it actually tastes better the next day after flavors have melded.

Q: How do I know when the ribs are done?

A: The meat should easily pull away from the bone with a fork.

Remember, cooking beef short ribs seasoned with oxtail seasoning is more than just following a recipe – it’s about creating a memorable dining experience that celebrates the rich traditions of slow-cooked meat dishes.

Recipe Card

The Ultimate Guide to Cooking Beef Short Ribs Recipe Seasoned with Oxtail Seasoning

Course: Main CourseCuisine: Caribbean-inspired

Servings

4

servings

Prep time

30

minutes

Cooking time

3

hours 

Calories

450

kcal

Total time

3

hours 

30

minutes

A rich and flavorful beef short ribs recipe seasoned with a bold oxtail seasoning blend, perfect for slow cooking, braising, or grilling. This dish is tender, juicy, and packed with savory and aromatic flavors.

Ingredients

• 4-5 lbs beef short ribs

• 3 tbsp oxtail seasoning (homemade or store-bought)

• 2 tbsp olive oil

• 2 large onions, diced

• 4 carrots, chopped

• 4 celery stalks, chopped

• 6 garlic cloves, minced

• 2 cups beef broth

• 1 cup red wine (optional)

• 2 bay leaves

• Fresh thyme sprigs

• Salt and pepper to taste

Directions

• Prepare the ribs by rinsing them under cold water and patting them dry. Trim excess fat and generously season with oxtail seasoning. Let them rest at room temperature for 30 minutes
• Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches until golden brown on all sides, about 3-4 minutes per side. Remove and set aside
• In the same pot, sauté onions, carrots, and celery until softened, about 5-7 minutes. Add garlic and cook for an additional minute
• Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Simmer until the liquid is reduced by half
• Return the ribs to the pot. Add beef broth, tomato paste, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer, then cover and reduce heat to low
• Braise the ribs for 2.5-3 hours, or until the meat is fork-tender and easily pulls away from the bone
• Remove the ribs from the pot. Strain the sauce (optional) and reduce it further if desired. Adjust seasoning to taste