HANOS catering wholesale
Become a customer
Foodxperience

Beef 'n Bones

A high-quality, butter-tender ribeye tied between two marrow bones. The result is not only a sensational presentation, but also an unparalleled taste sensation.

The new specialty from our butcher is the ‘Beef ‘n Bones’. A high-quality, butter-tender ribeye tied between two marrow bones. During cooking, the marrow melts, adding extra flavor to the meat. After cooking, use the marrow as an extra flavor enhancer in a delicious garlic-herb butter over the meat.

Ingredients

1units.itemsShallot
2units.itemsGarlic cloves
500gButter
30gChervil
120gchopped parsley
Pepper
Salt
Lemon juice

1units.itemsBeef 'n bones
2units.itemsGarlic cloves
1units.itemsSprig of thyme
1units.itemssprig of rosemary
Pepper
Salt
Olive oil

Butter

Preparation

  1. Finely chop the shallot. Clean the garlic and chop it finely as well. Sauté the chopped shallot together with the garlic in part of the butter.
  2. Add the rest of the butter, chopped parsley, and chervil and let it melt over low heat.
  3. Season with salt, pepper, and lemon juice.

  1. Season the beef 'n bones with salt and pepper.
  2. Sear the beef 'n bones all around in oil, lower the temperature, and add the thyme, rosemary, and garlic. Baste regularly.
  3. Place the pan in an oven at 90°C.
  4. Insert a core temperature probe into the meat and cook to the desired doneness.
  5. Remove the butcher's twine from the meat, take off the sawn marrow bones, and use a spoon to scoop out the marrow. Mix this marrow into the herb-garlic butter.
  6. Then place the beef 'n bones in a warm spot or wrap it in aluminum foil and let it rest for at least half an hour. Then carve and serve with the marrow-herb-garlic butter.

Preparing on the barbecue? Then follow these steps

  1. Fill the kamado barbecue with charcoal. Place two firelighters in the center of the coals and light them. Wait until the charcoal starts to smolder. Place a heat shield and the grill rack on the kamado barbecue. Heat the kamado to about 125°C.
  2. Insert a core temperature probe into the beef 'n bones and cook to the desired doneness.
  3. Remove the heat shield from the kamado barbecue and briefly grill the meat at about 200°C.