help with rib roast ribs for soup

FanOfFanboys · December 2018

so I did this once but has been a few years and I can't remember any of the steps

I have like 7 bones, plus a solid amount of meat, left from yesterday

I want to make a soup for friday. anyone have a good recipe?

I let the bones roast a little extra yesterday and I know I need to make a stock with them but looking for everyone's favorite recipe for this process

thanks!

Jstroke · December 2018

Not sure what kind of soup you want to do, but I'll cover the stock routine. You can skip the egg step below, but it greatly improves the clarity and taste of the stock IMHO.

Roast bones-- Remove bones, deglaze the roasting pan and scrape up all the stuck on crud. You can use water or red wine depending on the soup.
Put the bones and the liquid/crud in a dutch oven/heavy pot on the stove.
Cover with water.
Set to a very low simmer. Very low means the surface of the water is just moving.
Let it go 12-18 hours, keeping the bones covered.
Remove bones
Pour liquid through a strainer with a clean dish towel/paper towels.
Put the stock back in the pot--back on the stove low/medium heat
Whisk up a couple of egg whites
Whisk egg whites into the stock--keep whisking until the egg whites cook.
Let the stock come up to a simmer.
The egg whites will form a "raft". let it simmer for a bit.
Now strain the stock through a second time through paper towels.
Let stock cool in the fridge until the fat solidifies.
Remove fat.
Now it's time to start soup.

gdenby · December 2018

If the bones and meat already had extra roasting, I'd be dubious that more would be of much benefit. I'd suppose the crud was already gone, unless you left the bones and beef in the pan. In which case, just braise them a bit to loosen the fond. If the meat is well browned at this point, and pretty crusty, I'd be inclined to put it into the pot just to extract the flavors. Any that isn't crusty, I'd cut away to add to the finished soup.

I was never able to keep my stock pot from boiling, so I use a pressure cooker. That reduces the chance of the broth/stock getting cloudy from boiling.

I add the standard mirepoix, but have found that tossing in dried onion skins helps make a deeper brown tone. Often, I add some parsley. Recently, I've been adding bay and/or a few mushrooms.

In the pressure cooker, 1 hour equals 4 on the stove top. I do 1hr at least. I let it cool down, and check to see if most connective tissue has broken down. If not, back on for more. Then I strain, and chill overnight so I can scoop off the tallow. The added vegetables typically add substantial water, so I reheat, and let that simmer off.

I'm usually too lazy to make a raft, as Jstroke recommends. It does add a lot of refinement. If making for company, I'll do it.

The stock works very well for beef and barley, or French onion soup.

BTW, if you have doggy friends, even bones boiled that much are good treats.

fishlessman · December 2018

heavy long simmer gets you a heavier broth for things like french onion, i go over night with that. a very light simmer yeilds a lighter broth like pho. garlic and onion added, even celery is fine, if you want it sweeter add some carrots. if you want it even heavier more flavorful get some neck bones, blanche them, then brown them up and add those to the simmer, blanching raw beef bones is an important step. raw beef bones can be pretty funky smelling and the funk doesnt go away if they are not roasted thru

GrillSgt · December 2018

Google Beef barley soup and you will get dozens. Pick one that appeals to you.

fishlessman · December 2018

save some broth for a holiday bloody bull

help with rib roast ribs for soup

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