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.

For the meat

• 5 lbs oxtails (beef short ribs work if oxtails are unavailable)
• 3 Tbsp Clif Family Red Wine Somm Seasoning
• Salt and black pepper, to taste

For the soffritto

• 1 cup olive oil (we recommend Clif Family Organic Extra Virgin Olive Oil)
• 1 large yellow onion, small diced
• 1 cup celery, small diced
• 1 cup carrot, peeled and small diced
• 12 cloves garlic, finely minced
• Pinch of chili flakes

For the braise

• 2 Tbsp double-concentrated tomato paste
• 12 g dried porcini mushrooms, rinsed, rehydrated in hot water, and finely chopped (reserve the soaking liquid)
• 2 cups red wine
• 1 (15 oz) can crushed tomatoes
• 1 qt low-sodium beef stock

Herbs

• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves

1. Seasoning: Season the oxtails generously with the Red Wine Somm Seasoning and let them sit for 15 minutes so the seasoning can penetrate the meat.
2. Heat a heavy-bottomed pot over medium-high heat and coat the bottom with olive oil. Brown the oxtails on all sides, then transfer them to a dish.
3. In the same pot, add the onion, garlic, celery, carrot, and chili flakes, and sauté until softened. Be sure to scrape up the browned bits (the fond) on the bottom of the pot, because that’s where the flavor lives!
4. Add the tomato paste and chopped porcini. Continue to sauté until the mixture turns a deep, brick-red color.
5. Pour in the red wine and the reserved porcini liquid. Simmer until the liquid has reduced by half.
6. Stir in the beef stock and crushed tomatoes and bring to a simmer. Return the oxtails to the pot along with the thyme, rosemary, and bay leaves.
7. Simmer gently over low heat for 3 to 4 hours, until the oxtails are very tender and the meat falls off the bone.
8. Remove the bones and herb stems from the sauce, then stir the tender meat back in. Season to taste with salt and black pepper.
9. Spoon the ragù over cavatelli or your favorite pasta, and finish with freshly grated Parmesan and a squeeze of lemon juice.