It was Christmas Eve Eve, and everything was going according to script. The champagne was flowing, the gifts were being opened – everyone was merry & bright.
I headed into the kitchen to check on Grandad, who has been given the prestigious job of carving the roast. The rosy pink slices curved ever so perfectly onto the cutting board, which was getting quite full. I quickly grabbed a rib bone to make more room and headed to the trash when I was hastily stopped by Grandad, who was giving me a look like I had just sprouted a second head. Throwing out a prime rib bone? A sin to some apparently, and once my champagne haze wore off, I couldn’t agree more. Prime rib bones must yield the best. beef. stock. ever.
The homemade beef stock recipe comes from my mom and is a starting point to her beef vegetable soup, although you could use this stock and make whatever soup you’d like. It’s the perfect recipe to make when you are snowed in, in pajamas, and wanting to give your kitchen repetoire just a bit of edge. Like honestly, who makes homemade beef stock?
You so do.
- 2 quarts water, or enough to cover
- 3 lbs beef short ribs with bones, or a mix of prime rib bones & short rib bones
- 1 large onion, quartered
- 2 medium carrots, quartered
- 2 celery ribs, quartered
- 8 whole allspice
- 2 bay leaves
- 1 TBS salt
- 1/2 tsp pepper
- Bring broth to a boil in a soup kettle or dutch over. Reduce heat, cover, and simmer for 2 hours.
- Remove and cool ribs. Skim fat and strain broth - discarding all veggies and seasonings.
- Remove meat from the bones - it's golden!
- Use for your choice of soup. Beef vegetable is perfect.