If you’re like us, the only thing left after a prime rib dinner is the bones. Why not use them for another delicious meal? Make your own homemade beef broth to use in French Onion Soup and enjoy the rich beef flavor one more time!
Why Make Your Own Homemade Beef Broth?
You can control the content and know exactly what goes into your stock. We have tried many beef stocks in our French Onion Soup, and this just can’t be matched! We keep the extra prime rib we peel from the bones. Adding it to the bone stock add a richness to match restaurant style soup. Please check out our French Onion Soup recipe as well once you’re ready to use your stock.
Good to Know
Just foil wrap your prime rib bones after dinner and put them in the fridge. If you have the time to make the stock in the next couple days, the fridge is all you need. We have also frozen the bones at that point and used them even months later.
The bones are easier to freeze and store than the stock. It takes a big container to freeze 8 cups, so lots of freezer space! Unfortunately, we find we never seem to make French Onion if the stock isn’t ready when we are. To try to make the stock and then the soup in a single day just isn’t feasible with busy schedules. Do what works for you!
If you had a big prime rib with 4-5 bones, it’s possible to make a double batch and still have plenty of the meat and flavor for two batches of soup. Maybe make one and freeze one? We love to have this 3-4 times per winter season, and have several requests from friends and family to share each year!
We made this video if you are interested in how we make our Homemade Beef Broth.
Homemade Beef Broth
Course: SoupsCuisine: FrenchDifficulty: Easy4
servings20
minutes4
hours86
kcal4
hours20
minutesIf you’re like us, the only thing left after a prime rib dinner is the bones. Why not use them for another delicious meal? Make your own beef broth to use in French Onion Soup and enjoy the rich beef flavor one more time!
Ingredients
Prime Rib Bones
2 Carrots, cut into sticks
2 Celery Stalks, cut into 3 ” pieces
2 Cloves Garlic, cut in half
1 Bay Leaf
2 Tbsp. Better Than Bouillon, Roasted Beef Base
16 Cups Water
Directions
- Preheat oven to 350F
- Cover a baking sheet with aluminum foil and place prime rib bones on the foil. Bake for 15 minutes until meat is cooked and juices are being released
- In a large stockpot, combine the baked rib bones, carrots, celery, garlic and bay leaf. Add 16 cups water and the bouillon
- Simmer until water reduces by half (3-5 hours)
- Pour broth into a large container through a sieve so you end up with 8 cups of broth
- Peel remaining beef from bones and add to the broth
- Use for French Onion Soup in the next night or two or freeze until you’re ready to use