Ingredients
Equipment
Method
- If your prime rib bones still have significant meat attached, you can try to scrape off any smaller bits of meat and trim away excess fat. However, don't worry too much about getting every last morsel; some residual meat and fat will add even more flavor to your stock. Place the prime rib bones in a large stockpot or Dutch oven.3-5 pounds roasted prime rib bones
- For an even richer flavor and deeper color, consider roasting the bones before making the stock. Preheat your oven to 400°F (200°C). Toss the bones with a tablespoon of olive oil and spread them on a baking sheet. Roast for 25-30 minutes, or until they are nicely browned. This caramelization process is key to developing complex flavors.3-5 pounds roasted prime rib bones, 1 tablespoon olive oil
- Once the bones are in the stockpot (whether roasted or not), add the quartered onions, chopped carrots, and chopped celery. These vegetables, often called mirepoix, form the aromatic base for your stock.2 large yellow onions, 4 large carrots, 4 stalks celery
- Toss in the fresh thyme, rosemary, bay leaves, and whole black peppercorns. These elements contribute subtle but essential layers of flavor and aroma to the stock.6-8 sprigs fresh thyme, 3-4 sprigs fresh rosemary, 2 bay leaves, 10-12 whole black peppercorns
- If you roasted your bones and want to capture any browned bits from the roasting pan, you can add a splash of red wine or a tablespoon of butter to the hot roasting pan after removing the bones. Scrape up the browned bits from the bottom of the pan and then pour this flavorful liquid into your stockpot. This step adds an extra depth of flavor.splash red wine, knob butter
- Pour in cold water, ensuring it covers the bones and vegetables by about 2 inches. Using cold water helps to gradually extract impurities as the water heats, resulting in a clearer stock.1 gallon cold water
- Place the stockpot over medium-high heat and bring it to a gentle boil. Once it begins to boil, immediately reduce the heat to low. You want to maintain a very gentle simmer, with only a few small bubbles breaking the surface occasionally, not a rolling boil. A vigorous boil can make your stock cloudy and less refined.
- During the first hour of simmering, you'll notice foam and scum rising to the surface. Use a fine-mesh sieve or large spoon to carefully skim off and discard this material. This is crucial for a clean-tasting and clear stock.
- Let the stock simmer gently for at least 4 hours, and ideally up to 8 hours. The longer it simmers, the more flavor will be extracted from the bones and aromatics. You can also add more water if the liquid level drops significantly during simmering, but try to maintain a good concentration of flavor.
- Once the simmering time is complete, carefully strain the stock. Place a fine-mesh sieve over a large heatproof bowl or another clean pot. You can line the sieve with cheesecloth for an even clearer stock. Ladle the hot stock through the sieve, discarding the solids (bones, vegetables, herbs).
- Allow the strained stock to cool completely at room temperature. Once cool, you can transfer it to airtight containers or freezer-safe bags. For easier portioning, consider pouring the cooled stock into ice cube trays and freezing it. Once frozen, pop out the cubes and store them in a larger freezer bag.
Notes
Store refrigerated for 3-4 days, or freeze for up to 6 months.