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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.

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

net carbs

75g

protein

110g

fat

1300

kcal

The keto read

4g net carbs per serving

Ingredients

4 servings

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

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.

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.

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.

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.

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.

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.

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.

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.

The keto read

Why this lands at 4g net carbs

The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 4g net carbs against 75g protein and 110g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Slow-Braised Beef Short Ribs with Bone Marrow & Aromatic Persillade keto?▾

Slow-Braised Beef Short Ribs with Bone Marrow & Aromatic Persillade has 4g net carbs per serving, which fits comfortably in a keto day.

What are the macros for Slow-Braised Beef Short Ribs with Bone Marrow & Aromatic Persillade?▾

1300 calories, 75g protein, 110g fat, and 4g net carbs per serving.

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