How To Make Beef Stock
Use a leftover rib roast bone and some fresh vegetables to make a rich and decadent flavorful beef stock.
Servings 8 Cups
- 8 lb 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 teaspoon salt
- 1 teaspoon black pepper
- 10 cups water
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.