Name: Stewed short ribs with marrow butter
Prep time: 4 h
Total time: 4 h
Yield: Makes 4 servings
Ingredients: 2 tablespoons minced shallots; 1 tablespoon fresh lemon juice, or to taste; 1 bottle fruity but sturdy red wine, such as Côtes du Rhône or Zinfandel; 4 large cloves garlic, peeled and smashed; 3 tablespoons roughly chopped chervil; 3 tablespoons roughly chopped chives; 3 tablespoons roughly chopped basil; 2 tablespoons butter, softened; 1 large onion, peeled and roughly chopped; 1 stalk celery, roughly chopped; 1 large carrot, peeled and roughly chopped; 2 tablespoons neutral oil, such as canola or grapeseed; 4 stems parsley; 1 bay leaf; 3 tablespoons roughly chopped parsley; Salt and freshly ground black pepper; 3 tablespoons butter; 4 pounds short ribs; 3 branches thyme; 4 ounces marrow, cut into slices

Preparation info

Makes
4
servings

Difficulty
Complex
Ready in
4 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Here’s a pull-out-all-the-stops dish that is best served (why not be consistent?) extravagantly on top of truffled mashed potatoes; if you make the ones you can actually skip the gravy.

Of course. Simple Mashed Potatoes are nearly as good.

Ingredients

2 tablespoons neutral oil, such as canola or grapeseed
3 tablespoons butter

Method

Put a tablespoon each of the oil and butter in a deep heavy skillet or casserole and turn the heat to high. Brown the ribs well on all sides, seasoning well with salt and pepper as they cook; this will take about 20 minutes. Remove the ribs, pour out and discard the fat, and wipe out the pan.
Preheat the oven to

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Stewed short ribs with marrow butter

Ingredients

Method

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