Leftover rib roast bones make a flavorful stock. The roasting process renders the bones more rich. At the same time, it lends a deeper color to the stock. A large batch of beef stock can be used in so many ways. It is an excellent base for a variety of sauces, soups or stews and other dishes. If there is any remaining meat on the bones it can be used for simple, quick, economical meals.
Make a flavorful and useful stock with leftover bones from a rib roast. Simply brown some carrots, celery and onions in a stockpot. De-glaze the pot with some water or, if you prefer, dry red wine. Some recipes call for tomato paste or fresh tomatoes to be added at this point. Otherwise, add more water, enough to allow for reduction from the long cooking time. Add whole peppercorns and a dried bay leaf or two. Simmer for about three hours. Have a spoon handy to skim off the froth that collects on the surface. Strain the stock to ensure that no small bones or whole peppercorns come through. Once the stock has cooled to room temperature, store it in airtight containers. The stock will keep very well in your freezer for future use. You now have a delicious homemade base for beef stew or sauces. It also makes a richly-flavored brown gravy. French onion soup, minestrone and beef barley soup are some of the many soup recipes that call for beef stock.
Check the leftover bones for any meat that may remain. Because this meat will already be tender from having been roasted, there is no need to cook it for any extended period of time. Tossed with a little barbecue sauce and thoroughly heated, shredded beef will make an excellent sandwich filling. You can also use shredded beef for another quick and easy recipe. Saute the beef with garlic, onions, oregano and ground cumin. Chop up some lettuce, open a bottle of salsa and warm up some tortillas and you have tasty shredded beef tacos.
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