LEFTOVER PRIME RIB BONE BROTH

Soups and Chowders|Beef|Gluten-free|Leftovers

Ingredients

2-3 pounds leftover prime rib bones (or beef shank bones)

2 medium onions (skin on), cut into quarters

3 large carrots, cut into 3-4” long pieces

3 large celery stalks, cut into 4-5” long pieces

1 large head garlic (skin on), cut in half

2, 3” pieces ginger root, cut in half crosswise

3 tablespoons olive oil

12 thyme sprigs

1 tablespoon peppercorns

1 cinnamon stick

1 pod star anise

1 teaspoon salt

Instructions

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.

Place the bones, onions, carrots, celery, garlic, and ginger root on the baking sheet. Drizzle the veggies with the olive oil. Roast for 30 minutes.

Place the roasted bones and veggies in a large Dutch oven (6-7 quart) along with the thyme, peppercorns, cinnamon stick, star anise, and salt. Cover everything in the pot with water by 1”. Bring to a boil and then reduce to a simmer and cover the pot.

Cook for 8-10 hours, stirring occasionally.

Strain the broth through a mesh sieve into a large bowl (or another pot). Bring the strained broth to room temperature and then refrigerate overnight. The next day, discard the fat that has hardened on top of the broth.

Drink your broth as is or use it for a hearty beef stew, Vietnamese pho, or any dish that requires a delicious beef stock. You can also freeze the bone broth in containers (I like to use old mayonnaise jars) for up to six months.