🔕 🔔

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 over 5 years ago
4 answers 13717 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 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.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

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

added over 5 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.

E0cc9d5c 6544 49fb b0e4 5c150d9ac0f7  imag0055
added over 5 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.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 5 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 !

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.