Oxtail Ragu

In Chef John's foolproof recipe, richly browned oxtail sections are simmered in tomato sauce. Serve over pasta.

• Preparation Time: 15 mins
• Cooking Time: 4 hr 45 mins
• Total Time: 5 hr
• Calories: 607 Calories

Ingredients

• 1 tablespoon olive oil
• salt and freshly ground black pepper
• 2 sprigs fresh thyme
• 2 sprigs fresh oregano
• 1 sprig fresh rosemary
• 1 large yellow onion, diced
• 1 teaspoon kosher salt, plus more to taste
• 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
• 0.25 cup sherry vinegar
• 0.25 teaspoon red chili flakes
• 3.5 pounds beef oxtail, cut into 2-inch sections

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 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.