Updated: Aug 2
This is some BEEFY beef stock… preheat the oven to 350 and lets begin…
Take 6 to 8 lbs of beef ribs, seperate the as shown
In a large thick bottomed pot or pan braise (sear) all sides to a deep brown (about 2 to 3 mintes per side) This is one big-ass chicken fryer pot…
Slice one large white onion into 1/4″ or so slices with 3 mediom carrots and arrange on the bottom of a “very big” roasting pan…(I found mine at a Resort I use to work at)
Arrange the ribs on the onions and carrots as shown (yes, you’ll be flipping them about 1 1/2 hours into cooking) and sprinkle in 1 tsp salt & pepper, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh thyme…try to sprinkle it between the ribs to it gets more into the sauce as you can see
Add 32oz beef broth, (or 4 cups water with 2 tsp. of “Better than Bouillion” stuff…it’s in stores near the bouillion) and 1 cup red wine along with 2 cups of water.
Cover tightly with foil and place in oven for 1 1/2 hours and dont touch it…
After 1 1/2 hours flip the ribs, cover and place back in the over (my oven was broken so I did mine on the grill on a rack over foil on the lowest setting which was about 335 to 345 degrees…”and the shit worked perfect”…lol
After 3 hours of cooking remove from oven (or grill as in my case) and romove the ribs from the pan, if they are in a large pot or skillet thats fine otherwise transfer everything else in the pan to a pot, “AFTER” add 2 more cups of water, and begin to simmer while the ribs cool a bit.
Ok, now that we can touch the ribs, cut down the center of the rib and remove the meat as shown (yes, nibbling is recommended, they are awesome)
Add the bones to the stock and simmer covered for 3 hours more… after 3 hours strain the stock and seperate the fat and do as you please…makes about 3/4 to 1 gallon of stock…”Awesome stuff”…I trimmed the tendony stuff off the rib meat and had it on egg noodles and some stock drizzled over it…you dont need to thicken it but if you try it you can with a little corn starch…just the amount you want to eat…freeze the rest in 2 cup measures in zip lock bags…”Enjoy”…ps, after you trim up the meat you can freeze it as well, it’s a LOT of meat…unless your hungry…maybe finger food for the big game…then definately thicken the stock a bit and dip away