• Prep Time 15 min.
  • Cook time 12- 72 hours
  • Yield makes 4 quarts


Place the bones in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the rib bones in a roasting pan and brown at 350 degrees in the oven. Add to the pot along with the vegetables. Bring to a boil. Remove any scum that will foam to the top. Reduce heat and add the thyme and pepper. Simmer broth for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. Remove bones with tongs or a slotted spoon. Strain the stock into many small containers and let cool. Remove the beef fat that rises to the top. You can use the fat for frying, to make pemmican or to feed the birds including chickens. This stock can be frozen for up to a year.

Some people find the simmering broth to have a strong smell. I know someone that made their broth outside on a Coleman stove. I put my over-head stove fan on low while it is simmering. Once you strain the stock the strong smell diminishes and it adds wonderful flavors to many dishes.

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