🔕 🔔
Loading…

My Basket ()

All questions

To make soup stock from standing rib roast bones, should the bones be roasted in the oven first or do you just boil them in water?

The bones were cooked as part of the roast, however, the roast was medium rare and we aren't sure if they need to be cooked more completely before making soup stock.

asked by borntobeworn almost 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 14058 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

They may not NEED to be roasted, but you will get a much better, browner, more flavorful result if you roast the bones at a high temperature until they carmelize, before making the stock. You can even add an onion or carrot or 2. Deglaze the roasting pan (even with just water) and add contents to your stockpot.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

At this point roasting won't help much if they've already been cooked. The bones have already done their part for your pan juices. Also, don't boil soup stock. It should come to just below a boil and be held at a simmer for hours. Now you might want to roast your aromatic vegetables for the stock; carrots, onions etc. but that can be done separately.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E0cc9d5c 6544 49fb b0e4 5c150d9ac0f7  imag0055
added almost 6 years ago

Rib roast bones will give up some flavor to a stock, but not nearly as much as, say, a chicken carcass. It might be best to think of the bones as a supplement to a stock that will get its flavor from other things---leeks, celery, onions, carrots and so on. It's definitely wise not to simply toss them out; I'm not sure I'd bother roasting them, though. A stock that's really beefy will need shin bones or other "soup" bones.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 6 years ago

If there is any uncooked meat on the bone, toss in a hot oven to finish cooking then toss into your usual stock pot with usual stock ingredients (carrot, onion, celery, peppercorns, etc). I agree that they will give you a weak stock that you should consider pumping up with some low sodium beef broth, or even some demi glace. This stock would make a nice barley soup !

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.