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 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.
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.