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Tomahawk Beef Short Ribs with bone marrow plated.
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Tomahawk Beef Short Ribs

Tomahawk Beef Short Ribs for an epic dinner.
Prep Time1 hour
Cook Time4 hours
Total Time5 hours
Course: Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf



  • 4-6 Long Bone Beef Short Ribs

Seasoning Paste:

  • 2 tbsp of Dijon Mustard
  • 1.5 tbsp of Coarse Sea Salt
  • 1.5 tbsp of Black Pepper
  • 1 tbsp of Dried Minced Garlic
  • 2 tsp of Canola Oil

Bone Marrow Herb Sauce:

  • 4 Center Cut Bones
  • 1.5 tbsp of Panko Crumbs
  • 1.5 tbsp of Grated Parmesan Cheese
  • ½ of a medium Lemon juiced
  • 3 Garlic Cloves minced
  • 1 tsp of Coarse Sea Salt
  • 1 tsp of Fresh Parsley chopped
  • 1 tsp of Fresh Thyme chopped
  • 1 tsp of Fresh Rosemary chopped
  • 1 tsp of Red Chili Flakes


  • At least 24-48 hours before cooking, add 1 gallon of water and ¼ cup of salt to a bowl. Mix that together until the salt dissolves. Add your bone marrow to the mixture, cover and place in the fridge. Let sit in the fridge for at least 12 hours, but ideally 24-48 hours. Make sure to change out the water and remix the salt every 12 hours. Once done, pull out your bones and lay out on a tray. Season with salt and place in the fridge until ready to use.
  • The next day, pull out your long bone short ribs. If still attached as a whole section, slice between the bones to create single bones. Starting at the top, slice the meat from the bone so that ¾ of the meat is off the bone. Do not fully slice off the bone! Take that loose meat and roll it back into itself to create a “tomahawk” shape. Using some trussing string, tie the meat roll to the bone until secure. Next, slice off any excess meat left on the bone until fully cleaned. Once done, repeat this for the rest of your short ribs until all are done. In a bowl, mix together the seasoning paste and lather the ribs all over. Add more oil if the paste is too thick.
  • Preheat the smoker to 275F for indirect smoking. Add some wood chips or wood chunks for added smoke flavor.
  • Add your tomahawk short ribs to the smoker to cook for 4-5 hours until they are 205F internal. About 30 minutes before they are done cooking, add your bone marrow to the smoker to cook. Once the bone marrow and short ribs are done, pull them off. Let the short ribs rest for 20 minutes in a room temperature cooler.
  • Take your bone marrow and scrap all the marrow into a bowl. Add the rest of the ingredients for the herb bone marrow sauce and mix together. Take the mixture and scoop it back into the scraped out bones. Place the bones into a skillet and set aside. Heat up your grill to 450F for direct grilling. Add the skillet to the grill and let bake for 3-4 minutes with the lid on. Once the bone marrow has caramelized and is bubbling, pull it off and let cool.
  • Take out your short ribs and take off the trussing string. Shred your short ribs and serve with the bone marrow on the side. Add to the top of some toasted bread or enjoy as is! Cheers.