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Beef bone broth at lynnecurry.com.

Transform Plate Short Ribs into Beef Bone Broth

Short ribs come in many forms. Not all short ribs are equal.

There are the the single bone, English-style short ribs with a thick ribbon of meat attached, terrific for braising in beer or wine with a bit of tomato and aromatics {like this recipe: beef stew with a bone}.

There are the thin flanken or Korean-style short ribs, which are cross-cut sections that, once marinated, cook quickly over a grill or in a sauté pan {like this recipe: eat with your hands}.

Then, there are short ribs that are best for making a rich beef bone broth.

Plate Short Ribs for Bone Broth

If you buy a beef share, either a half or quarter, directly from a rancher like me, these are likely the short ribs you’ll get.

Instead of beefy short ribs generally found in the rib section, what whole animal buyers get is from the plate. The meat is a thin ribbon, the bone thicker and there’s more fat than lean.

Beef bone broth at lynnecurry.com.

That’s when I get out the stockpot and make what many are now calling bone broth. Or, in old-fashioned terms, beef broth.

Beef Broth Riches

I make batches of broth this way for a mid-week meal of minestrone, pho, French onion or beef barley soup. I freeze it to save for weekend pot roasts, Bolognese sauce and risotto.

Or you can sip it and drink to your health.

Beef barley soup in bone broth at lynnecurry.com.There’s nothing to it–other than four or more hours of unattended simmering. You can even make it in a large slow cooker.

After skimming the fat, you’ll have grass-fed beef tallow. This long-lasting cooking fat has nutritional benefits and flavor that is putting it back on the “good to eat” list.

As for the broth–this more elixing than you can ever get from a can or carton. So, put on a pot on a weekend day and start a new project, tackle the bedroom closet or grab a book and let the bones and a low simmer do all of the work.

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Bone Broth from Short Ribs

This recipe is how I turn less-than-meaty short ribs into a rich bone broth for soups and stews. The longer you can simmer the broth, the better. I include my overnight method in the oven, but if you have a quiet day at home, let this broth simmer and then make a simple yet exceptional soup for supper. 

Course Soup
Cuisine French
Servings 1 quart
Author Lynne Curry

Ingredients

  • 3-4 pounds beef short ribs
  • kosher salt
  • 8 whole peppercorns
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1 small onion, peeled and chopped
  • 1 medium carrot, roughly chopped
  • 1 tablespoon tomato paste optional

Instructions

  1. Rub the ribs with the salt, and roast the short ribs on a sheet pan in a 400-degree F oven until very well-browned on both sides, turning once, about 40 minutes.

  2. Transfer the short ribs into a stockpot or slow cooker. Cover with 1 1/2 to 2 quarts of water so that they are just submerged. Add the peppercorns, thyme, and bay leaf. Bring the water to a simmer over medium heat (or high in a slow cooker). Use a slotted spoon or ladle to skim the foam and particles that rise to the surface.

  3. Reduce the heat to low, cover the pot and adjust it as necessary to maintain a slow, steady stream of small bubbles for 2-4 hours. Add the onion, carrots, tomato paste, if using, and simmer for 2-4 hours more. The longer the stock simmers, the stronger it will be.

  4. If you're game to try my overnight oven method, preheat your oven to 190 degrees F while the stock comes to a simmer. You may need to remove all but the bottom oven rack so that pot will fit. Place the pot into the oven uncovered and simmer for 8 hours.

  5. Strain the stock through a fine-meshed strainer into a 2-quart container, discarding the bones, fat vegetables. If you intend to use the stock immediately, leave it undisturbed for 10 minutes and ladle off some of the excess fat. Reserve the excess fat--this is beef tallow--in a small jar and use it for cooking.

  6. Or, place the stock uncovered in the refrigerator to chill at least 6 hours until the fat congeals into a thin layer on top. Use a spoon to lift off the fat and save it in a covered container for cooking. 

  7. Store the broth in the refrigerator for 1 week or in a resealable bag (for best space saving) in the freezer for up to 6 months.

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