Bones from prime rib roast - soup?
Replies: 17 - Last Post: Nov 27, 2012 10:40 AM Last Post By: Donkeystone
Nov 18, 2012 5:51 PM
Bones from prime rib roast - soup?Filing this cut in the "won't make that again" list. Individual steaks are more convenient, just as tender and faster to prepare. I've enjoyed prime rib roast at restaurants and since it was featured by the grocery with their spices already on it I got a very small, 3 pound, portion to make at home. Cooked fine and was delicious, tender, but took much longer than the per-pound guidance I'd been given. We'll have leftovers of this through the week, meat is chilling now. But what do I do with the rib bones that also still have plenty of meat attached, just not easy to cut/remove? Make soup -- beef & barley with veggies?
Nov 19, 2012 1:28 AM
1I keep a largish double-thickness plastic bag for the collection of raw meat bones, and the occasional roast chicken frame, in my deep-freeze. When there's enough to fill the big stainless steel stock-pot I cover the bones in the pot with water
and give them a very long slow simmer --- eight hours at least --- on the back element of the stove.
It's surprising how much richly flavoured stock the bones provide.
For next to nothing my brew for soups, stews, aspics and, highly concentrated, for part of a roasting baste, beats the expensive commercial stuff hands down..
Nov 19, 2012 5:05 AM
2I've read of Deviled Beef Rib Bones but I have never tried this. It's in James Beard's American Cookery, IIRC.
Nov 19, 2012 7:05 AM
3You missed the best part of a bone-in rib roast, gnawing the meet off the bones. I like both rib roast (always bone in) and rib steak, but to me they end up with a very different texture. Ok, maybe not very different, but different. I think we are breaking with family tradition this year and doing a bone-in rib roast for Christmas Dinner... for about 22 people. Fire up the grill baby!
Nov 19, 2012 7:55 AM
4I always check the discount meat section of the local supermarket. It's where they stash stuff that's a day or so from the sell-by date, at 30-50% off. I often find good bargains that I can immediately freeze.
A while back, they had a couple packages of beef ribs. They sell the ribs for barbecuing. I bought the ribs at 50% off for soup making. It was pretty disappointing, The broth was pretty anemic in flavor. I think the problem was insufficient meat on the bones. So I went back to see what I could find. I was going to buy a beef shank, but I found some stew meat in the bargain bin. I browned that and added it to the broth and cooked it to death.
It came out great. The bones added collagen and the extra meat provided the flavor. I used it for the onion soup I mentioned in the Julia Child thread.
So, I'd suggest freezing the bones for now, until you have more bones to add to them for soup.
Nov 19, 2012 10:51 AM
5I was thinking the same as nutrax. You couldn't make enough soup out of that amount of bones to make it worth it and still have flavor. Freeze them until you have more bones and then make a nice beef barley soup. We have loads of pork and beef bones in the freezer with which we'll be making something this Winter. My husband is leaning more towards chili but I love a good homemade soup. And, of course, I will be making soup with our turkey bones after Thanksgiving.
Nov 19, 2012 11:50 AM
Nov 19, 2012 11:52 AM
Nov 19, 2012 2:29 PM
Nov 25, 2012 6:34 AM
9I can't really, the beef isn't good where I am, it tends to be from old cows / bulls / buffalo, so I don't bother with it. I did try maturing some fillet a while ago but it needed a professional air cooled larder fridge at the time and all I had was a domestic fridge freezer, it didn't dry out the way I wanted and although the centre was deep red, the outside was slimy and greeny black. Anyhow I haven't had it for such a long time now that I don't even think about it.
Nov 25, 2012 7:49 AM
Nov 25, 2012 7:56 AM
Nov 25, 2012 9:39 AM
12Reluctant in that if the quality and cuts of meat were good I would still be eating it, I could buy imported frozen meats for a price but I'm not in that league as yet.
But for the time being I don't mind doing veggie and it does sort of make me feel less guilt stricken, especially when I see new born calfs and kids with their mothers.
Nov 26, 2012 9:19 AM
13I definitely understand that Donkey. Like I said, if meat prices do go up as much as they say they might I will be going semi-vegetarian. I don't feel guilty about eating meat. If some animals didn't eat other's we'd be overrun. It reminds me of the time when I was told that the roadrunners eat baby quails around here. Since I really like the quails and the roadrunners I was upset at first. But then it occurred to me that, with as many quails as we have around here, if the roadrunners didn't eat them we'd be up to our eyeballs in quail crap.
Edited by: sashac001 to clarify the infancy of the eaten quails.
Nov 26, 2012 11:07 AM
14I thought roadrunners were too busy dodgy acme bombs to eat anything.
I don't feel guilty about eating meat. If some animals didn't eat other's we'd be overrun.
But cows, pigs, goats and chickens don't eat each other, they're actually quite friendly creatures.
Having recently rekindled my love for pasta, gnocchi and gnudi, and I can honestly say after a having either with a salad / greens, I'm more than satisfied.
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