Learn how to make beef stock by using a leftover rib roast bone (or other beef bones) and some fresh vegetables to make a rich and decadent flavorful beef stock in just a few hours.
If you ever wondered How To Make Beef Stock I’m here to share my third “how to make stock” recipe. Last year, I shared how to make both chicken stock and turkey stock. This year I’m sharing how to make your own beef stock.
I made my first rib roast for Christmas. I was going to discard the ribs when my mom scolded me and told me I better save that and make a stock out of it. Silly me. What was I thinking. And thank goodness for wise moms! It never dawned on me to make my own beef stock. I guess because I never make anything with bones when cooking beef. For now on when I make steaks that have a bone instead of throwing them out I’ll just save them and make this beef stock.
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Ingredients
- Beef Bone – Whenever I make a prime rib, I’ll use the bone to make the most delicious stock. I also will use steak bones if I don’t have a prime rib bone available.
- Mirepoix – This is a mix of onions, carrots, and celery that are all cut in the the same size. You will also want a few cloves of garlic to add the stock.
- Seasonings – The basic salt and pepper is all you will need.
- Water – This is the liquid you will need to
Directions
- In a large 5-quart stock pot add the rib roast bone, carrots, celery, onion, garlic cloves, salt, and pepper. Pour the water over the beef and vegetables.
- Bring the stock up to a boil for 10 minutes. Then reduce to medium-low heat for 2 hours.
- Remove off the heat, let the stock cool completely. Strain out the bones and vegetables. Divide the stock in half and store in freezer safe containers. Use right away or freeze for up to 3 months.
FAQs
Beef broth is made with a combination of beef bone(s) and veggies and seasonings where as a beef stock is simply beef bones and sometimes veggies (like my recipe). Beef bone broth is just the bones boiled down on low for hours.
I feel that beef stock has a richer fuller flavor since it takes hours to cook down. Broth sometimes isn’t cooked as long, so the flavors aren’t as deep.
Yes, making homemade stock is worth it if you happen to have leftover beef bones and find that you like to make a lot of soups. If you have the freezer storage you can save a lot of money and have a lot more flavor in the long run.
I stored the stock in 4 cup increments in freezer bags. Remember to label the bags well with the name and date made. I then stored the bags in the refrigerator and the next day I skimmed off all the fat. Then I froze the bags laying flat in the freezer. This will help with freezer space. You can skip this step and freeze and then skim the fat off when you go to defrost.
Recipe Tips and Tricks
Here are a few of my favorite tips and tricks on how to make beef broth.
- Veggies – If you don’t want the cooked veggies to go to waste use them for a vegetable beef soup.
- Cooling – Always make sure your stock is cooled to room temp before storing.
- Freeze the Bone – Every time you eat a cut of beef with a bone, save it in a bag in the freezer until you have enough to make stock.
Homemade Stock Recipes
Looking to make more homemade stocks? Here are a few more of my favorite homemade stock recipes.
Recipes with Beef Broth
Looking to use up your beef broth? Check out these recipes that use beef broth.
If you make this beef stock recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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How To Make Beef Stock
Ingredients
- 8 pounds rib roast bone
- 3 carrots peeled and sliced 2-3 inches thick
- 2 celery stalks sliced 2-3 inches thick
- 1 onion quartered
- 4 garlic cloves peeled and smashed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 10 cups water
Instructions
- In a large 5-quart stock pot add the rib roast bone, carrots, celery, onion, garlic cloves, salt, and pepper. Pour the water over the beef and vegetables.8 pounds rib roast bone, 3 carrots, 2 celery stalks, 1 onion, 4 garlic cloves, 2 teaspoons salt, 1 teaspoon black pepper, 10 cups water
- Bring the stock up to a boil for 10 minutes. Then reduce to medium-low heat for 2 hours.
- Remove off the heat, let the stock cool completely. Strain out the bones and vegetables. Divide the stock in half and store in freezer safe containers. Use right away or freeze for up to 3 months.
Notes
- Veggies – If you don’t want the cooked veggies to go to waste use them for a vegetable beef soup.
- Cooling – Always make sure your stock is cooled to room temp before storing.
- Freeze the Bone – Every time you eat a cut of beef with a bone, save it in a bag in the freezer until you have enough to make stock.
- Yield – This recipe yields 8 cups of stock.
Susan
Is it 8 lbs of rib bones or ribs FROM an 8 lb roast? I’m thinking the latter because 8 lbs of bones would fill the pot alone plus….?
Katie
Susan, yes ribs from an 8lb roast! Sorry for the confusion.