Slow-Braised Beef Short Ribs with Bone Marrow & Aromatic Persillade

An opulent, deeply savory preparation of beef short ribs, slow-braised to melting tenderness in a rich, concentrated bone broth. The dish is elevated by a luxurious bone marrow and fresh herb persillade, offering layers of umami and a vibrant counterpoint to the unctuous meat, reminiscent of the best Lebanese stews.

Ingredients

• Bone-in beef short ribs, flanken-cut1200 g
• Beef bone marrow bones (cut into 2-inch pieces)200 g
• Beef tallow or rendered duck fat30 g
• Roasted garlic cloves, thinly sliced6 cloves
• Shallots, thinly sliced2 medium
• Fresh thyme sprigs4 sprigs
• Fresh rosemary sprigs2 sprigs
• Bay leaves2 leaves
• Rich beef bone broth750 ml
• Colatura di Alici (Italian anchovy extract)1 tsp
• Fresh flat-leaf parsley, finely chopped0.25 cup
• Fresh chives, finely chopped2 tbsp
• Cultured butter, melted30 g
• Sea saltto taste
• Freshly cracked black pepperto taste

Method

1. Preheat oven to 150°C (300°F). Pat beef short ribs thoroughly dry with paper towels. Season generously with sea salt and freshly cracked black pepper.
2. In a large Dutch oven or heavy-bottomed braising pot, heat beef tallow or duck fat over medium-high heat until shimmering. Sear the short ribs on all sides until a deep, dark brown Maillard crust forms, about 3-4 minutes per side. This crucial step builds foundational flavor. Remove ribs and set aside.
3. Reduce heat to medium. Add sliced roasted garlic and shallots to the pot, scraping up any fond. Sauté until softened and fragrant, about 3-4 minutes. Deglaze with a small splash of bone broth if needed to release caramelized bits.
4. Return short ribs to the pot. Add fresh thyme, rosemary, bay leaves, remaining beef bone broth, and Colatura di Alici. Bring to a gentle simmer. Cover the Dutch oven tightly and transfer to the preheated oven. Braise for 3-4 hours, or until the short ribs are fork-tender and practically falling off the bone.
5. While ribs braise, prepare the bone marrow: Place marrow bones on a baking sheet and roast in the same oven for 15-20 minutes, or until the marrow is jiggly and translucent. Carefully scoop out the roasted marrow into a small bowl. Mash gently with a fork.
6. For the Aromatic Persillade: Combine the mashed roasted bone marrow with finely chopped parsley and chives. Season with a tiny pinch of sea salt and pepper. Stir in the melted cultured butter until well combined.
7. Once short ribs are tender, carefully remove them from the braising liquid. Strain the braising liquid through a fine-mesh sieve, discarding solids. Return the liquid to the Dutch oven and reduce over medium-high heat until it forms a rich, glossy sauce (about 10-15 minutes). Adjust seasoning with salt and pepper.
8. Serve the succulent short ribs with the reduced bone broth sauce, generously topped with the luxurious bone marrow and aromatic persillade. The blend of rich meat, savory sauce, and herbaceous marrow creates a truly unforgettable experience.