48-Hour Short Rib with Smoked Bone Marrow Butter and Black Truffle
Few things in the world rival a short rib that has been treated with the patience it truly deserves. Here the beef is seasoned deeply, cooked sous-vide at a precise low temperature for two full days until the collagen has completely surrendered into velvet, then finished with a hard sear. The sauce is the pure reduction of its own cooking juices enriched with smoked bone marrow butter; the final flourish is a snowfall of fresh Périgord black truffle. The result is primal richness made impossibly refined.
Serves 8 generous portions
Active time: 2 hours | Total time 50–52 hours plus overnight seasoning and 7-day infusion
Dosage: exactly 15 mg THC per portion (120 mg total in the entire dish)
Infusion (begin 7–10 days ahead)
Decarboxylation
3.5 g cannabis flower testing 22 % THC
Grind medium-fine, spread in a thin even layer on parchment, place in cold oven set to 240 °F, bake exactly 40 minutes. Cool completely in the turned-off oven with door cracked. Store airtight.
Smoked bone marrow butter (yields ≈ 420 g containing exactly 120 mg usable THC)
500 g highest-quality grass-fed butter
Centers from 6 large beef marrow bones (≈ 180 g marrow), soaked overnight in cold water, changing water twice
3.5 g fully decarbed cannabis
1 tsp sunflower lecithin granules
Applewood chips for cold-smoking
Roast the cleaned marrow bones at 400 °F for 20 minutes until the marrow is soft. Scoop marrow into a blender with the butter and lecithin; blend until completely smooth. Transfer to a large mason jar set in a 200 °F water bath. Add decarbed cannabis. Hold water bath at a steady 185–190 °F for exactly 2 hours, swirling every 15 minutes. Strain hot through a 90-micron filter followed by a coffee filter. Pour into a hotel pan over an ice bath and cold-smoke with applewood for 15 minutes, stirring occasionally to distribute smoke evenly. Cool completely, then refrigerate overnight. The finished butter will be ivory with a haunting smoky aroma.
Ingredients
For the short ribs
8 large bone-in beef short ribs (English cut, ≈ 5–6 lb total), trimmed of excess fat cap
Kosher salt and freshly ground black pepper
The entire 420 g smoked bone marrow butter (divided)
2 large yellow onions, large dice
4 medium carrots, large dice
4 celery stalks, large dice
1 head garlic, halved horizontally
6 sprigs thyme
2 bay leaves
750 ml bold Cabernet Sauvignon
1.5 L rich veal or beef stock
Fresh Périgord black truffle (30–40 g) for shaving at service
Method
Season the short ribs aggressively with kosher salt and black pepper 24 hours in advance. Wrap tightly and refrigerate.
Set up a water bath or sous-vide circulator to exactly 149 °F / 65 °C. Vacuum-seal the short ribs in individual bags with 30 g of the smoked marrow butter per bag. Submerge and cook for 48 hours.
After 48 hours, remove ribs from bags and pat very dry. Strain the bag juices into a saucepan. In a large rondeau over medium-high heat, melt 60 g smoked marrow butter. Sear the ribs hard on all sides until deep mahogany. Transfer to a resting rack.
Add onions, carrots, celery, and garlic to the rondeau. Caramelize deeply. Deglaze with the Cabernet and reduce by three-quarters. Add reserved bag juices and stock. Bring to a simmer, skim, then reduce slowly until thick enough to coat a spoon (≈ 600 ml final volume). Strain through a fine chinois, pressing solids. Return sauce to low heat and monte in the remaining ≈ 300 g smoked marrow butter piece by piece until glossy and emulsified. Adjust seasoning.
Warm the short ribs gently in the sauce for 5 minutes. Transfer to warmed plates, spoon generous amounts of the black-truffle-flecked sauce over each rib, and shave fresh black truffle generously over the top.
Serve with creamy polenta, celery root purée, or simply great bread to capture every drop of sauce.
15 mg THC per portion. Decadent, precise, and unforgettable.