Description
Tender beef short ribs seasoned with bold, aromatic oxtail spices, slow-cooked to perfection in a rich, savory broth — a hearty and flavorful dish made easy.
Ingredients
3 pounds beef short ribs
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon oxtail seasoning
1 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 cups beef broth
1 tablespoon soy sauce
1 tablespoon tomato paste
2 carrots, sliced
2 sprigs fresh thyme (optional)
Instructions
1. Pat short ribs dry and season with salt, pepper, and oxtail seasoning.
2. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
3. Sear the short ribs on all sides until browned, about 8 minutes total. Remove and set aside.
4. In the same pot, add chopped onion and garlic. Sauté until fragrant, about 3 minutes.
5. Stir in paprika, ground allspice, and dried thyme.
6. Add tomato paste, soy sauce, and beef broth. Stir well to combine.
7. Return the short ribs to the pot along with sliced carrots and fresh thyme if using.
8. Bring to a simmer, then cover and reduce heat to low.
9. Cook for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender.
10. Serve hot with rice, mashed potatoes, or crusty bread.
Notes
You can use store-bought oxtail seasoning or make your own with a blend of allspice, thyme, garlic powder, and smoked paprika.
For extra depth, add a splash of red wine with the beef broth.
This dish tastes even better the next day as the flavors continue to develop.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cook
- Cuisine: Caribbean-Inspired
Nutrition
- Serving Size: 1 portion (approx. 8 oz meat with broth)
- Calories: 540
- Sugar: 4g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 135mg