“Pot-au-Feu”

Braised Prime Beef Short Ribs with Root Vegetables and Sautéed Bone Marrow

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Preparation info

  • Makes

    8

    Servings
    • Difficulty

      Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Ingredients

Marrow Bones

  • 8 pieces marrow bone (cut 1½ inches long)
  • About 1 cup all-purpose flour

Method

We use the extraordinary short ribs from Dawson-Baker in Kentucky. The recipe will work with bone-in short ribs as well. Marrow is a traditional element of pot-au-feu, but we flour and pan-roast it so that it’s crunchy on the outside and succulent on the inside, adding a whole new dimension to the dish.

I wrap the short ribs in caul fat to create tighter, more compact pieces of meat, bu