Name: Braised Oxtail and Short Rib Stew
Total time: 2 h 30 min
Yield: Serves 8 (serving size: about 1 cup)
Ingredients: 1 tablespoon canola oil; 1 pound (3-inch) bone-in short ribs, trimmed; ½ pound oxtail; 2 cups chopped onion; ½ cup sliced shallots; 6 garlic cloves, crushed; 2 tablespoons tomato paste; 1 cup dry red wine; 3 cups unsalted beef stock; 1 ¼ teaspoons freshly ground black pepper; ¾ teaspoon kosher salt; 4 thyme sprigs; 2 bay leaves; 1 pound small Dutch yellow potatoes, halved; ¾ pound carrots, cut diagonally into 2-inch-thick pieces; 2 tablespoons chopped fresh flat-leaf parsley; 2 teaspoons thyme leaves

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Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary test

hands-on:

25 mins

total:

2 hrs 30 mins

Yield:

Serves 8 (serving size: about 1 cup)

Nutrition Info

Directions

Step 1
Preheat oven to 300°.

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Step 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.
Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

Per Serving:

328 calories; fat 15.3g; saturated fat 5.5g; mono fat 7.5g; poly fat 1g; protein 19g; carbohydrates 23g; fiber 4g; cholesterol 51mg; iron 3mg; sodium 344mg; calcium 51mg.

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steponme

10/07/2014

This was delicious and smelled wonderful while roasting! Not a lot of hands on time; most of the time was in the oven. I added 1/2 pound of extra lean stew meat because I wasn't sure with the cuts of meat called for in the recipe would be enough protein (it was enough w/o the additional meat), also added frozen cut green beans. Served with corn muffins.

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Braised Oxtail and Short Rib Stew

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (1)

All Reviews for Braised Oxtail and Short Rib Stew

Account

Braised Oxtail and Short Rib Stew

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (1)

All Reviews for Braised Oxtail and Short Rib Stew