I’m going to go out on a limb and say that everyone (minus the vegetarians, vegans, and my friend Jenna who doesn’t eat beef) like short ribs. After all, they’re tender, hearty, and just all around delicious. I like them. I really do. But...
Short ribs are the Wally Cleaver of the Low-and-slows. Short ribs wear Letterman’s jackets, get named Prom King, and single handedly save the big game.
Oxtails are James Dean. Oxtails ride motorcycles, wear awesome leather jackets. They’re bad ass and they know it. They don’t care if you like them. They’re the boy your mom warned you about.
I love oxtails. I will pick them over short ribs. Every. Single. Time.
They have texture and richness and gelatiney goodness that short ribs can only hope to have. Which is why not everyone likes them. Or it could be the name. I bet in a blind taste test oxtails would win hands down. Especially when given the Lucques’ short rib treatment. Marinated, braised, then put in a hot oven to get a crispy burnished finish oxtails are an easy show stopper of a dish. As per Susan Goin’s instructions, I served these with swiss chard, mashed potatoes, roasted pearl onions, and horseradish cream. Lots of horseradish cream.