How do I make beef broth from this?

[Belle5]

I put a bunch of country beef ribs in my crock pot--poured boiling water over the ribs and cooked them on high in the slow cooker for 1 1/2 hours or so. I drained the "water" off into another pot and it has the look of a rich beef broth (although it still has a look of red undercooked meat to the broth). I decided to try to save it--there is a lot--and then tomorrow I can make beef stew and use this instead of bottled beef broth.

Should I just boil it to get red of the raw meat broth look it has? Should I add anything?

 

[brergnat]

After you eat the ribs, save the bones.

Put the bones back in the liquid and add chunks of onion, celery, and carrot. Add some whole peppercorns and salt. Boil for about 2-3 hours. Strain out the liquid and put it in the fridge overnight. In the morning, skim off the fat. Now you have broth!

 

[neatokimmo]

First, I'd check the meat. If your broth looks red, is your meal fully cooked? 1.5 hours on high for bone in doesn't sound very long.

Beef stock is made from the bones, you basically cook the marrow out. I would cook the bones with an onion or two then mix it with your liquid from today (we call that drippings - but I'm not sure that is the official word for it). It should be really good!

 

[Belle5]

Thank you!!

 

[karice2]

The trick to getting that really beefy flavor is to save all the bones from your beef, any fat you cut off and then roast it in the oven. You want to roast for about 45 minutes at 350.

take the pan out of oven and put it on the stove burners. Pour water in the pan and scrape up all the brown bits.

Pour the bones and water into a huge stock pot. Add a mirepoix (two parts onion to one part carrot and celery) depends on how much bones you have. You also want to get a piece of cheesecloth with fresh herbs (bay leaf, thyme, parsley, peppercorns) and tie tightly.

Boil for about 2 hours then strain. Cool in the fridge and scrape of layer of fat.

Lovely beef stock.

 

[scbelleatheart]

Use a fine strainer to take what you are calling red chunks. It is just the blood coagulating. It's pretty easy and you should have great beef broth.