Molly O'Neill's Beef Broth

1. 1

   Preheat oven to 400 degrees.

2. 2

   Divide the ribs, onions, carrots and celery between 2 large roasting pans and roast, stirring twice, for 30 minutes.

3. 3

   Transfer to a stockpot and add the water and garlic.

4. 4

   Deglaze the roasting pan with the wine and add to the pot.

5. 5

   Bring to a boil.

6. 6

   Lower heat and simmer, skimming as needed, for 2 hours.

7. 7

   Strain, reserving the ribs and discarding the vegetables.

8. 8

   Degrease the broth and stir in salt.

9. 9

   When cool enough to handle, pull the meat off the bones, cut into large chunks and save for another use, or use in soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.