3 Ultimate Guides to Cooking Beef Short Ribs Recipe Seasoned with Oxtail Seasoning
Tender, fall-off-the-bone beef short ribs infused with a bold homemade oxtail seasoning blend—perfect for braising, baking, or slow cooking.
Equipment
- 1 Pressure cooker
- 1 Oven-safe pot or Dutch oven
- 1 Slow cooker (optional) (optional)
Ingredients
- 1 tbsp 1 tbsp olive oil extra virgin
- 3 lbs beef short ribs bone-in
- 1 tsp paprika smoked
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
- Salt to taste
- 2 cups beef broth
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
Instructions
- Preheat oven to 325°F (165°C) or set your slow cooker to low.
- Mix all spices to create the oxtail seasoning blend.
- Rub the seasoning blend all over the beef short ribs.
- In a large pot, heat olive oil and sear the ribs on all sides.
- Remove ribs, add chopped vegetables to pot, and sauté for 3–5 minutes.
- Return ribs to pot and pour in beef broth and wine.
- Cover tightly and braise in oven for 2.5 to 3 hours, or until tender.
- Let rest for 10 minutes before serving.
Notes
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For extra richness, add a tablespoon of tomato paste when sautéing the vegetables.
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This dish pairs wonderfully with creamy mashed potatoes or roasted root vegetables.
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Leftovers can be refrigerated for 3–4 days or frozen up to 3 months.
