Dry-Aged Ribeye Tomahawk Pho with Infused Bone-Marrow Fat, Rare Beef Roses, and 12-Hour Oxtail Broth

Dry-Aged Ribeye Tomahawk Pho with Infused Bone-Marrow Fat, Rare Beef Roses, and 12-Hour Oxtail Broth

This is the pho that ends every other bowl of pho. Forty-day dry-aged ribeye tomahawk is sliced paper-thin while ice-cold, then rolled into perfect roses that bloom blood-red the second they hit the bowl. The broth is 12 hours of oxtail, charred onion, star anise, cinnamon, and a whisper of cannabis-infused bone-marrow fat that turns the surface into liquid gold. Served with a platter of fresh herbs so bright they hurt to look at, rice noodles cooked exactly 11 seconds, and a side of sriracha–hoisin–THC chile oil that will make you see sound.

Serves 6 very quiet people  

Active time: 4 hours | Total time: 14 hours + 10-day infusion  

Dosage: 22 mg THC per bowl (132 mg total in the marrow fat)

Infusion (start 10 days ahead)  

Decarboxylation  

3.77 g cannabis flower testing 22 % THC  

240 °F for 40 minutes, cool in oven.

Infused bone-marrow fat (makes 1 cup, exactly 132 mg usable THC)  

10 beef marrow bones, roasted and scooped (about 1 lb marrow)  

3.77 g decarbed flower  

½ tsp sunflower lecithin

Melt marrow gently, combine with weed and lecithin in a mason jar. Water-bath 185 °F for 2 hours, shaking every 20 minutes. Strain hot, chill solid. Rewarm to liquid before service.

Broth (start night before)  

8 lb oxtail + 4 lb beef knuckles  

4 onions, halved and charred black  

3 knobs ginger, charred black  

6 star anise  

4 cinnamon sticks  

10 cloves  

2 black cardamom  

1 tbsp coriander seeds  

1 piece rock sugar the size of a golf ball  

⅓ cup fish sauce (Red Boat)  

Salt to taste

Parboil bones 10 minutes, rinse. Char aromatics. Toast spices. Cover everything with cold water, simmer 12 hours, barely bubbling. Strain crystal-clear, season aggressively with fish sauce and salt. Keep hot.

Rare beef  

1 dry-aged ribeye tomahawk (bone in, 40–45 days aged, 2.5–3 lb)  

Chill overnight until almost frozen. Slice against the grain paper-thin on a meat slicer or with your sharpest knife. Roll each slice into a tight rose.

Garnishes & condiments  

1 lb fresh pho rice noodles (bánh phở)  

2 Thai chiles, sliced thin  

Infused marrow fat, liquid  

Fresh Thai basil, sawtooth herb, culantro, mint  

Bean sprouts, lime wedges  

Sriracha + hoisin + 1 tbsp infused marrow fat (for the table chile oil)

To serve  

Bring broth to a rolling boil. Blanch noodles 11 seconds, drain, place in deep bowls. Top with 5–6 beef roses and a ladle of infused marrow fat. Pour 2 cups screaming-hot broth over everything—watch the roses bloom. Serve with the herb mountain and chile oil.

22 mg THC per bowl.  

Slurp loud. Cry a little. This is the one you’ll chase for the rest of your life.