Ingredients:

  • 4 lbs beef short ribs
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine, such as Merlot
  • 2 tbsp tomato paste
  • 2 tbsp brown sugar
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • Fresh parsley, chopped (optional)

Instructions:

  1. In a small bowl, combine paprika, cumin, coriander, dried thyme, and cayenne pepper to prepare the Oxtail Spice Blend.
  2. Heat vegetable oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper, sear until browned on all sides, then remove and set aside.
  3. In the same pot, add diced onion, carrot, and celery. Sauté for about 5-7 minutes until softened, then add minced garlic and sauté for another 1-2 minutes.
  4. Stir in tomato paste and brown sugar, cook for a minute, then pour in red wine and scrape up browned bits from the bottom.
  5. Return seared short ribs to the pot, pour in beef broth and sprinkle over the prepared oxtail spice blend.
  6. Bring to a gentle simmer, cover the pot, reduce heat, and cook for 2.5-3 hours until the meat is tender and falling off the bone.
  7. Taste for seasoning and adjust as needed. Serve warm, garnished with fresh parsley.