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Braised Oxtail and Short Rib Stew

Photo: Jennifer Causey; Styling: Missie Neville Crawford


Hands-on time 25 mins
Total time 2 hrs, 30 mins
Yield Serves 8 (serving size: about 1 cup)
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).


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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