Fancy-Ass

🥘 Ingredients

• celery 1 rib
• leek 1
• yellow onion 1 small
• whole clove 1
• garlic cloves 2
• bay leaves 3
• fresh thyme 2 sprigs
• fresh parsley 2 sprigs
• whole peppercorns ½ tsp
• marrow bones 2
• boneless short ribs 4
• water
• beef broth
• fresh parsley ½ cup
• cornichons 6
• chives ¼ cup
• Dijon mustard 2 tbsp
• white wine vinegar
• kosher salt
• black pepper
• red potatoes 1 lb
• carrots 4
• asparagus 1 bunch

1. 1

   Chop celery . Slice leek . Halve yellow onion and stud each half with one whole clove .
2. 2

   In a large oven-safe pot , combine the celery, onion halves, garlic cloves , bay leaves , sliced leek, fresh thyme , fresh parsley , whole peppercorns , marrow bones , and boneless short ribs .
3. 3

   Fill the pot with water or beef broth . Bring to a boil and skim off any scum. Cover and place in a 325°F oven for 2.5-3 hours , flipping the beef once halfway through.
4. 4

   Remove the meat and marrow bones. Strain the broth through a fine-mesh sieve and return to the pot. Bring to a low simmer.
5. 5

   Remove the marrow from the bones and finely chop. In a bowl, combine the marrow, fresh parsley , cornichons , chives , Dijon mustard , and a dash of white wine vinegar . Season with kosher salt and black pepper to taste. Mix to combine and set aside.
6. 6

   After the broth has simmered for 20 minutes , remove the fat from the top and add enough water to make 5 cups of liquid total. Add red potatoes and simmer for 6 minutes . Add carrots and simmer for 10 minutes . Add asparagus and steam for 3-4 minutes . Remove vegetables from the pot and toss with a few tablespoons of the dijon marrow sauce.
7. 7

   Serve in small bowls: vegetables at the base, topped with sliced short ribs. Add broth to each bowl and top the short ribs with the remaining dijon marrow sauce.