Skip to main content New<> this month
Get the Allrecipes magazine

Oxtail Ragu

Rated as 4.62 out of 5 Stars
67k

"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 to not cook it long enough."
Added to shopping list. Go to shopping list.

Ingredients

5 h servings 607
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.
  2. Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven. Watch Now
  3. Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving. Watch Now

Footnotes

  • 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; 30.8 19.2 65.1 221 3307 Full nutrition

Explore more

Reviews

Read all reviews 21
  1. 24 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made this for our Easter Sunday dinner. This was so rich, so delicious... AND SO EASY! The only labor I expended was crushing the San Marzanos by hand, and ladling all the fat out of the sa...

Most helpful critical review

I followed the directions exactly but it was a bland letdown. The sauce didn’t even stick to the pasta, which I didn’t rinse before using

Most helpful
Most positive
Least positive
Newest

I made this for our Easter Sunday dinner. This was so rich, so delicious... AND SO EASY! The only labor I expended was crushing the San Marzanos by hand, and ladling all the fat out of the sa...

I genuinely believe this is one of the best dishes I've ever made. So easy and hands-off, and intensely flavorful! I did add a dash (probably 1/4-1/2 tsp) garlic powder after tasting the final s...

This was by far one of my favorite ox tail recipes! Thanks Chef!

Absolutely delicious and flavorful! Best tomato sauce I've ever experienced. It's really easy to make and just takes lots of time to cook properly. Really hard to mess this dish up. Just keep co...

This turned out even better than I expected it would. I made it the day before I planned to serve it. After skimming off the fat the next day, I brought it back to a simmer and cooked another 45...

Awh man, succulent piece of meat; the marrow from the bone cooks out while the meat is slowly cooked off the bownn, that rite thur is the cats meow. I'll tell ya what... you wanna make the dogs ...

This recipe is really easy to follow and takes the worry out. Since I was pressed for time, after I had broiled the oxtails, I put everything in the pressure cooker for 75 minutes. My husban...

This was delicious. I added diced carrots and celery to the onions, used one can of tomato paste, a box of crushed tomatoes and a box of sauce (both by Pomi), and I heavy handed the sherry vineg...

Excellent! Very easy also, just time consuming but worth it. House smelled great all day. Planning to make it again and the leftovers aren't even gone yet.