2 pounds beef short ribs
1 pound beef marrow bones
1 large yellow onion, quartered
4 carrots, quartered
2 cloves garlic
2 celery stalks, including leaves, cut into 1-inch pieces
Bouquet garni (above celery leaves, 6 fresh flat-leaf parsley sprigs,
8 peppercorns, 2 bay leaves)
2 teaspoons salt
3 quarts water
Preheat oven to 425 degrees. Arrange ribs, bones, onion, carrots, celery, and garlic in roasting pan. Roast 45 minutes, stirring once.
Drain off fat and put ribs, bones, and vegetables in a large stock pot. Add bouquet garni, salt, and water. Bring to a boil over high heat, skimming the surface to remove any foam. Cover partially, reduce heat to low, and simmer gently 3 1/2 to 4 hours. Skim occasionally to remove any foam.
Discard bones, meat, and bouquet garni. Strain stock through sieve lined with double layer of cheesecloth. Let cool, cover, and refrigerate overnight. Remove any hardened fat from surface. Refrigerate stock if you intend to use it within a few days. If not, pour into small covered containers and freeze until needed. It will keep up to 1 month.
Yield: 2 quarts
Source: Adapted from Williams-Sonoma Roasting
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