Beef Stock with Smoked Rib Bones

1/15/2018 – Used bones from the ribs smoked yesterday.

Yields about 6 quarts

  • 2 tablespoons olive oil
  • 5 large (about 3-4 lbs) beef rib bones where we had eaten the smoked beef
  • 9 quarts cold water
  • 4 large carrots, washed, unpeeled and halved
  • 2 large onions, unpeeled and quartered
  • A couple extra onion peels, if available
  • 1 heart of celery (including stalks and leafy tops), washed and halved
  • 1 leek, chopped and rinsed to remove any grit
  • 1 head garlic, unpeeled and halved cross-wise
  • 1/2 bunch parsley (leaves and stems), rinsed
  • 1 bunch thyme (about 15-20 sprigs), rinsed
  • 2 tablespoons coarse salt
  • 1 1/2 tablespoons whole peppercorns
  • 8 juniper berries (or 2 sprigs rosemary, rinsed)
  • 5 bay leaves
  • 3 whole cloves
  • 3 whole pods cardamom, cracked

Boiled the bones, covered in filtered water, about 30 minutes as had not fixed the other items.

Added the remaining ingredients, turn heat up to high, and bring to a boil again; turn heat down and simmer uncovered 4 hours. Cool and strain through a cheesecloth-lined colander placed over a large pot to catch the stock, squeezing the cheesecloth to extract as much stock as possible; discard the solids. If the bones had meat on them, pull the meat off and use it in whatever you want.

Pour the stock into freezer-safe storage containers, cool to room temperature, and then refrigerate overnight. The next day, skim the fat off the top; keep the stock in the fridge for up to 3 days or in the freezer 6 months or longer.

Inspired by

Print Friendly, PDF & Email