Updated: Aug 2, 2020
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