Oxtail Ragu

4.7
(32)
29 Reviews
8 Photos

Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones—this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent cut of beef is not to cook it long enough.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on August 23, 2024
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Prep Time:
15 mins
Cook Time:
4 hrs 45 mins
Total Time:
5 hrs
Servings:
4
Jump to Nutrition Facts

Ingredients

  • 3 ½ pounds beef oxtail, cut into 2-inch sections

  • 1 tablespoon olive oil

  • salt and freshly ground black pepper

  • 1 large yellow onion, diced

  • 6 cloves garlic, roughly chopped

  • 4 cups tomato sauce or puree, or more if desired

  • 2 cups chicken broth, or enough to cover the oxtails

  • ¼ cup sherry vinegar

  • 2 sprigs fresh thyme

  • 2 sprigs fresh oregano

  • 1 sprig fresh rosemary

  • 1 teaspoon kosher salt, plus more to taste

  • ¼ teaspoon red pepper flakes

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold oxtails in a single layer.

  2. Rub oxtail sections with olive oil; season with salt and black pepper. Place onion and garlic in prepared pan; place oxtails on top.

  3. Roast in the preheated oven 25 minutes. Flip oxtails; continue roasting until well browned, 20 to 35 minutes more.

  4. Add tomato sauce, chicken stock, vinegar, thyme, oregano, rosemary, 1 teaspoon kosher salt, and red pepper flakes to the baking pan; stir and transfer mixture to a large pot. Place over medium-high heat until sauce begins to simmer. Cover, reduce heat, and simmer over low heat until oxtails very tender and easily separate from bones, 4 to 5 hours. Skim off fat before serving.

Cook's Tip:

Serving tip: Serve oxtails over rigatoni with a ladleful of sauce and some freshly grated Parmigiano-Reggiano cheese and chopped parsley. This recipe should yield enough sauce and meat for 1 pound of pasta.

Since this ragu does take so many hours to simmer, it's almost always best to make this the day before you serve it.

Nutrition Facts (per serving)

607 Calories
31g Fat
19g Carbs
65g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 607
% Daily Value *
Total Fat 31g 39%
Saturated Fat 12g 59%
Cholesterol 221mg 74%
Sodium 3307mg 144%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 15%
Total Sugars 12g
Protein 65g 130%
Vitamin C 22mg 25%
Calcium 83mg 6%
Iron 10mg 57%
Potassium 1242mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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