Prep. Time: 6:00
Yield: 2-3 quarts
3-4 lbs. beef short ribs -
2-3 lbs. beef soup bones - cracked
3 ribs celery with leaves - coarsely chopped
2 lrg. onions - un-peeled, quartered
2 med. carrots - un-peeled, quartered
1/4 cup whole fresh parsley
3 cloves garlic - un-peeled, halved
3 whole peppercorns
2 bay leaves
1 Tbls. dried thyme
salt - to taste
-Roast ribs and bones in a 400 degree oven for 1 hour.
-Pour fat from roasting pan into a large stock pot;
sauté celery, onions, carrots, parsley, and garlic in
fat over medium-high heat for 10 minutes.
-Add ribs and bones, peppercorns, bay leaves, and thyme
to pot; fill pot with enough water to cover all.
-Bring contents of pot to a boil over medium-high heat,
then reduce heat to low and simmer, covered, for 4-6
-Strain contents of pot through a cheesecloth-lined
sieve; discard solid matter; return stock to pot.
-Refrigerate stock until fat has solidified; peel fat off the top;
season with salt.
into sealable plastic bags in 1/2 or 1 cup sizes and
freeze for use in recipes later.
Recipes using Beef Broth / Stock
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