Braised Oxtail and Short Rib Stew

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Braised Oxtail and Short Rib StewRecipe
Photo: Jennifer Causey; Styling: Missie Neville Crawford


Oxtail is rich, and the gelatin in the bones is a natural thickener, so a little can go a long way. Look for small, leaner pieces (about 1 inch in diameter).
Serves 8 (serving size: about 1 cup)


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1 tablespoon canola oil
1 pound (3-inch) bone-in short ribs, trimmed
1/2 pound oxtail
2 cups chopped onion
1/2 cup sliced shallots
6 garlic cloves, crushed
2 tablespoons tomato paste
1 cup dry red wine
3 cups unsalted beef stock
1 1/4 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
4 thyme sprigs
2 bay leaves
1 pound small Dutch yellow potatoes, halved
3/4 pound carrots, cut diagonally into 2-inch-thick pieces
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons thyme leaves


Hands-on: 25 Minutes
Total: 2 Hours, 30 Minutes

1. Preheat oven to 300°.

2. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add short ribs and oxtail to pan; cook 10 minutes, browning on all sides. Remove meat from pan; place on a plate.

3. Add onion, shallots, and garlic to pan; cook 3 minutes. Add tomato paste; cook 1 minute. Stir in wine; cook 2 minutes, scraping pan to loosen browned bits. Add meat, stock, and next 6 ingredients (through carrots); bring to a boil. Cover and bake at 300° for 2 hours or until beef is tender. Remove and discard bay leaves and thyme sprigs. Remove meat from bones; shred. Discard bones. Return shredded meat to pan; top with parsley and thyme leaves.

Created date

August 2014

Nutritional Information

Calories 328
Fat 15.3 g
Satfat 5.5 g
Monofat 7.5 g
Polyfat 1 g
Protein 19 g
Carbohydrate 23 g
Fiber 4 g
Cholesterol 51 mg
Iron 3 mg
Sodium 344 mg
Calcium 51 mg