How To Make Beef Stock

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.

Course Stock

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 2 10

Total Time 2 20

Servings

Calories 575kcal

Author Katie

Equipment

1 Stock Pot
1 Stove Top
1 Ladle

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.

Nutrition calculations may not be accurate. These include the vegetables and meat as a whole.

Nutrition