Instructions
- Season Short Ribs generously with Fleur de Sel and Freshly Ground Black Pepper.
- Heat Duck Fat in a large Dutch oven over medium-high heat. Sear Short Ribs on all sides until deeply browned, working in batches. Remove Short Ribs and set aside.
- Add Guanciale to the Dutch oven and cook until crispy. Remove Guanciale and set aside, leaving the rendered fat in the pot.
- Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 10-12 minutes. Add Garlic and Pearl Onions and cook for 2 minutes more.
- Stir in Tomato Paste and cook for 3 minutes.
- Deglaze the pot with Armagnac, scraping up any browned bits. Allow the alcohol to evaporate.
- Pour in Red Wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Reduce the wine by half.
- Return Short Ribs to the Dutch oven. Add Beef Stock, Bay Leaves, Thyme Sprigs, and Beef Marrow Bones. Bring to a simmer, then cover and transfer to a preheated oven at 300°F (150°C) for 4-5 hours, or until Short Ribs are incredibly tender.
- Remove Short Ribs and Marrow Bones from the Dutch oven and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard solids.
- Skim any excess fat from the surface of the braising liquid. Return the liquid to a saucepan and simmer over medium heat until reduced to a syrupy consistency.
- Whisk in cold Butter, one cube at a time, until emulsified and the sauce is glossy.
- Return Short Ribs and Guanciale to the sauce and heat through. Garnish with Fresh Parsley before serving.
