Molly O'Neill's Beef Broth

Name: Molly O'Neill's Beef Broth
Total time: 2 h 30 min
Yield: About 12 cups
Ingredients: 5 pounds beef short ribs; 2 medium onions, peeled and chopped; 2 carrots, peeled and chopped; 2 ribs celery, chopped; 4 quarts water; 2 cloves garlic, peeled and chopped; 1 cup red wine; 1 tablespoon kosher salt

By Molly O'Neill

Total Time: 2 hours 30 minutes
Rating: 4(23)
Comments: Read comments

Featured in: The Supper Bowl

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Ingredients

Yield:About 12 cups

5pounds beef short ribs
2medium onions, peeled and chopped
2carrots, peeled and chopped
2ribs celery, chopped
4quarts water
2cloves garlic, peeled and chopped
1cup red wine
1tablespoon kosher salt

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 400 degrees. Divide the ribs, onions, carrots and celery between 2 large roasting pans and roast, stirring twice, for 30 minutes. Transfer to a stockpot and add the water and garlic. Deglaze the roasting pan with the wine and add to the pot. Bring to a boil. Lower heat and simmer, skimming as needed, for 2 hours. Strain, reserving the ribs and discarding the vegetables. Degrease the broth and stir in salt. When cool enough to handle, pull the meat off the bones, cut into large chunks and save for another use, or use in soup.