BEEF BROTH FROM MEATY RIBS

MAKES APPROXIMATELY 4 CUPS BROTH

It is essential that every cook know how to make a good stock or broth. Basically, the difference between the two is that a stock is made from mostly bones, and a broth is made from mostly meat. Although either method is easy, it takes a lot of time, mostly hands off, so plan ahead and make it on a day that you will be home. Personally, I have yet to find a canned beef broth that is acceptable because the varieties that have some flavor have too much added salt or other flavor enhancers. I do use low-sodium beef base occasionally, but for soups I like a homemade broth. This recipe is basic and can be used as a base for any recipe. If I know I am going to use it for a particular recipe, I might add other herbs or spices as indicated. The broth may be reduced as much as you like. See the notes below.

INGREDIENTS

4 pounds beef ribs or short ribs (see note below)

1 large onion

2 medium carrots

2 stalks celery

4 large garlic cloves

2 bay leaves

1/2 teaspoon dried thyme

Salt and pepper to taste

Water

Preheat oven to 475° F. Sprinkle the ribs with salt and pepper and place in a single layer in a shallow roasting pan, meaty side up. Roast until very brown, about 1 hour, turning once to brown both sides. Remove from pan. Pour off fat from roasting pan. Place pan over high heat; add water and cook, scraping up all the browned bits from the bottom.

Place the ribs and pan juices in a large stockpot along with the other ingredients, adding just enough water to cover. Bring to a boil over high heat, then reduce to medium-low; cover and simmer until the meat and vegetables are very tender, about 2 hours. Strain through a colander or sieve. Discard meat and vegetables. Skim fat off broth. (I usually chill the broth in the refrigerator so that the fat congeals on top. Makes it very easy to remove. However, if you want to use the broth that day, you can use one of the many methods for removing fat from liquid.)

Reductions: At this point, there are several options. You can use or freeze the broth as is. If I am going to store it in the freezer for a soup broth, I reduce it by boiling, uncovered, until it will fit in a particular container. Then I add water when I use it. Sometimes I make a demiglace. That requires further reduction, until the stock is very thick and almost syrupy. I freeze it in ice cube trays and place the frozen cubes in a plastic bag for storage. One of those cubes is great for use in a sauce.

Note: Years ago, you could purchase meaty soup bones from the butcher, or even the supermarket, that were inexpensive and full of flavor. If you can get those, by all means, use them instead of ribs. These days, the only bones I can get have very little meat, therefore, not as much flavor. However, they still make a good Beef Stock with the addition of dry red wine and tomato paste to fortify the flavor. For this recipe, I wait until the ribs are on sale and use them. Although you end up discarding the meat, it is well utilized because all of the flavor is transfered to the broth.

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