Heartwarming Comfort: Oxtail Ragu with Red Wine Somm Seasoning

There is nothing quite like the satisfying warmth of a slow-simmered ragu on a chilly evening. At Clif Family, we believe the best food is made taking time to slow down with exceptional ingredients, like this Oxtail Ragu. This recipe has a rich sauce amplified by our Clif Family Red Wine Somm Seasoning. The seasoning—a blend inspired by the aromas of fine Napa Valley reds—transforms the oxtail into a tender, fall-off-the-bone experience that is unforgettable.

Recommended Wine Pairing: Clif Family 2023 Climber Red Blend

• 5 lbs oxtails (beef short rib can be substituted if unavailable)
• 3 Tbsp Clif Family Red Wine Somm Seasoning
• 1 cup olive oil, we recommend Clif Family Organic Extra Virgin Olive Oil
• 1 cup small diced celery
• 1 cup small diced carrot (peeled)
• 1 large yellow onion, small diced
• Pinch of chili flakes
• 2 Tbsp double concentrated tomato paste
• 12 grams dried porcinis, rinsed and rehydrated in hot water, finely chopped (reserve liquid)
• 12 cloves garlic, finely minced
• cups red wine
• 4 sprigs of thyme
• 1 sprig rosemary
• 2 bay leaves
• 1 qt beef stock (low sodium)
• 1-15 oz can crushed tomatoes
• Salt and black pepper to taste.

1. Seasoning: Season the oxtails generously with the Red Wine Somm Seasoning and allow them to sit for 15 minutes to allow the seasoning to penetrate the meat.
2. Browning: Heat a heavy-bottomed pot over medium-high heat and coat the bottom with olive oil. Brown all sides of the oxtails and transfer them to a dish.
3. Soffritto: Using the same pot, add the onions, garlic, celery, carrots, and chili flakes and sauté. Be sure to scrape the brown bits (the fonds) on the bottom of the pot—this is where the flavor lives!
4. Building the Base: Add the tomato paste and minced porcinis to the pot. Continue to sauté until the mixture achieves a deep, brick-red color.
5. Deglazing: Deglaze the pot with the red wine and the reserved porcini liquid. Reduce the liquid by half.
6. Simmering: Add the beef stock and crushed tomatoes. Bring the mixture to a simmer and add the oxtails and herbs back to the pot.
7. Cooking: Simmer gently on low for 3–4 hours until the oxtails are very tender and fall off the bone.
8. Finishing: Separate the bones and herbs from the sauce. Mix the tender meat into the rest of the sauce. Adjust the seasoning to taste with salt and black pepper.
9. Serving: Serve the ragu over cavatelli or pasta of your choice with fresh grated Parmesan and a splash of lemon juice.

This is a dish that deserves a robust and elegant wine to match its depth.

Pair with our 2023 Climber Red Blend! This signature blend has the structure, fruit, and spice to stand up beautifully to the richness of the oxtail and the earthy notes of the porcini mushrooms, making every bite an indulgence.