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Spicy Beef Short Rib & Oxtail Bowl

A hearty bowl of tender beef short ribs and oxtails simmered in a rich broth, perfect for family gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef short ribs
  • 1 pound oxtails
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon sesame oil
  • 4 cups beef broth
  • 2 carrots, diced
  • 2 stalks celery, diced
  • Salt and pepper to taste
  • Cooked rice for serving
  • Chopped green onions for garnish

Method
 

Preparation
  1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef short ribs and oxtails, browning them on all sides.
  2. Remove the meat and set aside. In the same pot, add the onions, garlic, and ginger, sautéing until fragrant.
  3. Stir in the soy sauce, gochujang, and sesame oil.
  4. Return the meat to the pot and add the beef broth, carrots, and celery.
  5. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2-3 hours until the meat is tender.
  6. Season with salt and pepper to taste. Serve the beef short rib and oxtail bowl over cooked rice and garnish with chopped green onions.

Notes

If you have leftovers, let the bowl cool down, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, warm it on the stove or in the microwave until heated through.