“Pot-au-Feu”

Name: “Pot-au-Feu” (Braised Prime Beef Short Ribs with Root Vegetables and Sautéed Bone Marrow)
Yield: Makes 8 Servings
Cuisine: French
Ingredients: 2 pieces prime boneless short ribs (about 1 inch thick and 1¾ pounds each) or 3½ pounds boneless short ribs or 8 pieces bone-in short ribs (about 7 to 8 ounces each); Kosher salt and freshly ground black pepper; 8 pieces marrow bone (cut 1½ inches long); About 1 cup all-purpose flour; 3 tablespoons chopped Italian parsley; ½ cup Tomato Diamonds; ½ teaspoon red wine vinegar; 16 red pearl onions, peeled; 16 white pearl onions, peeled; 8 baby leeks or small scallions, tough outer layer removed and trimmed; 2 tablespoons sugar; 1 tablespoon finely chopped chives; Gray salt; 1 pound caul fat (only for boneless short ribs) soaked in cold water for 30 minutes (optional); 2 small turnips, cut into ¼-inch dice; 2 medium sweet bunch carrots; 1 recipe Red Wine Marinade; 2 to 3 cups Chicken Stock; 2 to 3 cups Veal Stock; Flour for dusting; 2 small parsnips; Canola oil; Kosher salt

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

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

Europe
France
Kentucky
Main course
Mediterranean

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