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.
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.
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.
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.
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.
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.
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.
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.
Copyright 2021 Lynne Curry