Description
A rich and indulgent recipe featuring tender short ribs braised in butter and served with creamy whipped bone marrow.
Ingredients
Scale
- 4 pounds beef short ribs
- 1 cup unsalted butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef stock
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, chopped
- 1 pound bone marrow, roasted
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (165°C).
- In a large Dutch oven, melt the butter over medium heat. Add the onion and garlic, cooking until they are soft and fragrant.
- Season the short ribs with salt and pepper, then add them to the pot, browning on all sides.
- Pour in the beef stock and add the thyme and rosemary. Bring to a simmer, then cover and transfer to the oven.
- Braise in the oven for about 3 hours, or until the meat is tender and falling off the bone.
- Meanwhile, prepare the whipped bone marrow by combining the roasted marrow and heavy cream in a bowl. Season with salt and pepper, and whip with a fork until smooth.
- When the ribs are done, serve them on a platter with a dollop of whipped bone marrow on the side.
Notes
- For maximum flavor, let the short ribs marinate in the butter overnight before cooking.
- Pair this dish with a robust red wine for an unforgettable meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 short rib with marrow
- Calories: 650
- Sugar: 1g
- Sodium: 800mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 160mg