Steps

1. 1

   Preheat the oven to 275°F (135°C).

2. 2

   Pat the beef short ribs dry with paper towels, then season generously with 1 tsp sea salt and black pepper on all sides.

3. 3

   Place the ribs on a wire rack set over a baking tray and roast in the oven for 2.5 hours until tender and the meat pulls away from the bone.

4. 4

   While the ribs roast, prepare the garlic herb butter by mixing softened butter with minced garlic, chopped parsley, and 1 tsp sea salt; set aside.

5. 5

   About 30 minutes before the ribs are done, place the split bone marrow bones on a baking tray and roast in the oven alongside the ribs until the marrow is soft and slightly bubbling, about 20-30 minutes.

6. 6

   Remove ribs and marrow from the oven; brush the ribs generously with the garlic herb butter glaze and let them rest for 10 minutes before serving.

7. 7

   Serve the ribs on a large platter with the roasted bone marrow bones alongside, allowing diners to scoop the marrow onto the meat or bread if desired.

Tips from the chef

• Use well-marbled beef short ribs for the richest flavor and tenderness.

• Slow roasting at low temperature ensures the meat becomes tender without drying out.

• Roasted bone marrow adds a decadent, buttery richness to the dish.

• Let the ribs rest after roasting to redistribute the juices for moist meat.

• For easier carving, use a sharp knife to cut between the ribs.

• Pair with a simple side like steamed greens if you want to add a non-carnivore element.