Short Rib Bones and Trimmings

robert.c.brown15

I made Boeuf Bourguignon this weekend with short ribs. I cut the meat off the bone as well as the layer of fat when I had to. I now have 3-4 pounds of bones and trimmings. My idea is to roast the bones and trimmings at 450-500F for around 30-45 minutes and then throw them in a pressure cooker with carrots, an onion, leeks, and water for 45-60 minutes at high pressure. That should give me a decent stock? I was also thinking of making a jus instead with them - deglazing the pan every 5-10 minutes with water to build up a concentrated jus, bur I’m not sure how that would go with the fatty trimmings.

Any other ideas? Thanks!

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tshewman

You can render the fat and use it in your jus/stock prep (e.g. stir fry the veg in it). Can also use some for cooking your steaks (or any beef-e.g. add to sv bag). If you have some shank bones or similar (usually pretty cheap at the grocer) you may want to throw a couple on to add a bit more body (the ribs don't tend to have as much gelatin), possibly a bit of tomato paste and a touch of red wine (all pretty common).

robert.c.brown15

Put short rib bones, marrow bones, and shanks in roasting pan smothered with tomato paste. Then added onions, leeks, and carrots, also smothered in tomato paste. Also some garlic. In the oven now for probably an hour or so at 450F. Then it all goes in a 12qt pot covered with cold water. Deglazing the roasting pan with red wine and a little water and adding that to the pot as well. After 2 or 3 hours of simmering and skimming, I’m thinking I’ll transfer it to a pressure cooker and cook it on high for 45 minutes. Because why not?

tshewman

FWIW usually separate the two, bones in oven coated with tomato paste, veg done in PC while bones roast, add a bottle of wine and reduce, bones in PC, 2 hours later, cold water over rim and reduce.