Prime Rib Beef Stock

This Christmas we had a prime rib roast.  The roast had 4 bones and lots of delicious flavor.  I decided to use those roasted and seasoned bones to make homemade beef stock and not let anything go to waste.  I had all of the ingredients in the house and used the stock to make beef barley soup.

Makes 3-4 cups stock

Ingredients:

Bones from a prime rib roast
5 celery stalks, cut in half
4 carrots, cut in half
1 onion, quartered
3 garlic cloves, smashed and skin removed
1 bay leaf
1/4 tsp peppercorns
12 cups cold water

Here's how:

Add all of the ingredients into a large stock pot.

Veggies in the pot

Leftover beef bones

                                   

         

Bring the pot to a boil and then reduce to a simmer for 2 and a half hours.

                                                                       After one hour

                                                                        After 2 1/2 hours                           

Remove the bones from the stock and remove the meat.  Set it aside to use in a soup later.

Place a large mesh strainer or strainer lined with cheesecloth over a large bowl.

Pour the contents of the pot into the strainer.

Discard the contents of the strainer and pour the liquid into a container.

Refrigerate or freeze the stock.

After it is completely cool, there will be a white layer of fat on the top of the container.

Remove the fat and discard.

Cover and store the stock for future use or use right away.