LEFTOVER PRIME RIB BONE BROTH - Dish off the Block (2024)

FAQs

What to do with leftover meat from making bone broth? ›

You can reuse broth meat in any dish that requires small quantities of meat, or where meat is not the predominant flavour. Try mixing your broth meat mince with egg yolks and Parmesan and rolling it into meatballs, or using it to stuff homemade ravioli or cabbage leaves.

Place the roasted bones and veggies in a large Dutch oven (6-7 quart) along with the thyme, peppercorns, cinnamon stick, star anise, and salt. Cover everything in the pot with water by 1”. Bring to a boil and then reduce to a simmer and cover the pot. Cook for 8-10 hours, stirring occasionally.

Using prime rib broth as a base for soups gives your bowl extra flavor. Prime rib roast can be pricey, so it's worthwhile to cook down the bones into a rich soup stock to use as a base for a few more meals.

Remouillage, or second stock

Remouillage is a French cooking term that translates to “rewetting”. Used stock bones are returned to the pot, often in the company of fresh vegetables, then covered with water and simmered until tasty, so making a second, extra-thrifty stock.

You could take the meat once done from the stock and turn it into a wonderful stew or soup, you could grind it and turn it into breakfast sausages (texture might be strange here) or pre-made ground meat for tacos, you could shred it (if in large enough chunks) for barbecue meat sandwiches.

The high water content in bone broth helps you stay hydrated. Water makes up 70% of the body and impacts virtually every bodily function. Bone broth contains small amounts of the amino acid glycine, which may promote relaxation and deeper, more restorative sleep. Collagen is the most abundant protein in your body.

These rib bones have amazing flavor and are a great ingredient to use for another tasty meal! You can make a wonderful beef soup with these bones and meat… but the leftover ribs are also a great base for making beef stew!

There's a limit to how much flavor a given ingredient will impart—past that, extra time just turns everything to mush. Big beef or lamb bones can be cooked for up to eight hours, or overnight. Chicken bones are more like four to six. Veggies give up all their flavor in about an hour.

Yes, some people do eat chicken bones. The inside of the bone has bone marrow. Some people just gnaw on a cooked chicken bone and after get all the marrow out, they may even consume the bone.

What makes beef bone broth taste better? ›

Turmeric, cayenne pepper, and ginger can also be added for extra flavor and possibly even some nutritional benefits. Just make sure that you choose your seasonings based on the type of bone broth you're trying to make and the flavor you're trying to create by the end of it. Not all broths are created equal.

Traditional recipes recommend using bones rich in marrow and flavor, such as beef marrow bones, oxtails, beef feet or beef neck bones. For this article, we will focus on beef marrow bones. To make a nutritious and delicious beef bone broth, we recommend using beef marrow bones or beef oxtails.

Bones for bone broth: You can use any mix of beef, pork, or chicken bones for making bone broth. Adding some meaty bones, like short ribs or ham bones, will make a richer-tasting broth; you can also use the meat from the bones in other dishes.

Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth. You can also sub lemon juice, but we prefer apple cider vinegar. Bring to a boil, then reduce to a simmer and cover.

One of the added benefits of animal fats is that they are highly saturated so they can be used safely in high heat cooking. Pour into a glass jar, and once it cools, screw on the lid and store in the fridge. It'll harden, and turn beautifully creamy and white. With this method, it'll keep for months in the fridge!

The Best Bones for Bone Broth

You can also mix in bones and meaty cuts from other animals. Throw in a ham bone or shank, leftover turkey bones, some chicken feet — use whatever mix of bones you can find or that sounds appealing to you.

It is absolutely fine to put leftover meat and bones into your compost bin. Commercial compost operations get much, much hotter than backyard composting ever can. The piles are bigger, they're turned more often and the microbial activity is stronger and hotter due to the amount of material and increased oxygen.