I just had to use the bones from my prime rib dinner to make beef stock. I rarely get to make my own stock and so whenever I get the chance I do so. Home made stock just adds that extra bit of flavour to whatever you are using it in. Making stock is a great way to finish off those extra vegetables and herbs that you have lying around. I tend to just toss in whatever I have. I was thinking that it might be a good idea to add some roasted mushrooms to the stock but I was a bit worried that it would become more of a mushroom stock. Maybe I will try it next time. Of course one of the first things that I did with my newly made beef stock was to use it and some slices of the roast beef to make some beef ramen .
- 3 pounds beef bones
- 1 onion (chopped)
- 2 carrots (peeled and chopped)
- 2 stalks celery (chopped)
- * water
- 2 cups dry red wine
- 1 sprig of thyme
- 1 sprig of rosemary
- 6 sage leaves
- 2 bay leaves
- salt and pepper to taste
- Roast the bones and vegetables in a preheated 450F oven for 45 minutes.
- Transfer everything to a large stock pot and fill it with water.
- Add the wine, herbs, bay leaves, salt and pepper.
- Bring it to a boil, reduce the heat and simmer for 4-6 hours.
- Let it cool.
- Stain out the bits.
- Refrigerate it and skim of the fat.