Updated. From the recipe archive. First posted 2007.

The debate didn’t last long. “You could have used boneless beef short-ribs. You’re paying for the bones when you buy them bone-in,” my mother remarked in while we were all enjoying this wonderful stew. “It’s better with the bones,” my father and I replied, practically in unison. “Better flavor,” dad added. “And then there’s all that goodness from the marrow,” said I. Mom, not willing to give in so easily, said, “these bones are too small, I can’t see any marrow.” At this point, dad and I put our forks down and focused our gaze upon her. “Mom, just because you can’t see a hole in the bones, doesn’t mean there’s no marrow.” “But they couldn’t have cooked long enough for anything to come out.” “They cooked for two and a half hours.” “Okay. Nevermind.”

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