Marrow bone in a braise?

[Mikhail]

I'm braising beef short ribs in red wine and beef stock and was wondering - I have some really nice marrow bones in the freezer. Would adding one or two give some richness and glaze to my sauce?

 

[mjpmap]

In my humble opinion, you already have great flavor from the rib bones themselves. I doubt that adding more bones will add anything noticeable. As you know, there are a whole lot of other uses for the marrow bones by themselves, but that’s for another post. What you have going already sounds really great!

 

[Mikhail]

Thanks, Mike. I decided I had enough bone in them with the flanked cut and the sauce turned out silky and delicious. Very little fat which surprised me. I had it in a separator and even after dinner there was almost no fat up top.