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Pat oxtails dry and toss with all seasoning ingredients until fully coated
Cover and refrigerate 4–24 hours
Heat olive oil in a large pot over medium-high heat
Sear oxtails on all sides until deeply browned and remove and set aside
Scrape up the browned bits on the bottom of the pot
In the same pot, sauté onion, celery, and carrots
Stir in tomato paste
Lower heat and deglaze with red wine
Add beef broth and return oxtails to the pot
Add bay leaves, cover and simmer on low 3½–4 hours until fork-tender
Strain the braising liquid and wipe out the pot to remove vegetable debris
Add the liquid back and bring to a simmer
Whisk in dry roux or flour, stirring continuously until thickened to desired consistency
Taste the oxtails and add a pinch of salt if needed