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Rib Bones
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Rib Broth

Rib Broth is a great way to get one more use out of leftover rib bones. This recipe is written to make 1 gallon of rich, flavorful stock. But quantities for a single quart of stock with just 1 lb of bones are in the notes. If canning, the minimum batch size is 2 quarts.
Prep Time5 minutes
Cook Time4 hours
Canning Time25 minutes
Total Time4 hours 30 minutes
Course: Broth
Cuisine: American
Keyword: Broth from Bones, Rib Bones, Ways to Use Rib Bones
Servings: 16 Cups, or 4 quarts/1 gallon

Equipment

Ingredients

  • 4 lbs bones either beef or pork, or a combination
  • 4 medium celery rib chopped
  • 4 small carrot or two large carrots, peeled and chopped
  • 4 small onions or two large onions, peeled and chopped
  • 4 whole bay leaves
  • 10 to 20 whole peppercorns
  • 1/2 to 1 tsp salt adjust to taste
  • 1 ½ to 2 gallons water

Instructions

  • Roast bones at 400°F for 30-45 minutes (if raw).
  • Add bones, vegetables, bay leaf, peppercorns, and salt to a large pot.
  • Cover with 1 ½ to 2 quarts water. Bring to a boil, then reduce heat to simmer.
  • Simmer for 4-6 hours, skimming occasionally.
  • Strain stock through a fine-mesh sieve. Use immediately, or can using a pressure canner for long-term storage.
  • If canning, prepare a canner, jars and rings at this point. Process pints for 20 minutes, quarts for 25 minutes (adjust for altitude, see notes).

Notes

Ingredients per Quart

To make a single quart of flavorful rib stock, you will need:
  • 1 pound bones (either beef or pork, or a combination)
  • 1 celery rib, chopped
  • 1 small carrot (or half a large carrot), chopped
  • 1 small onion (or half a large onion), peeled and chopped
  • 1 bay leaf
  • 5 whole peppercorns
  • ⅛ to ¼ teaspoon salt, adjust to taste
  • 1 ½ to 2 quarts water
Keep in mind, some of the water will evaporate during cooking, so you can always add more as the stock simmers down, or you can cook it longer to concentrate the flavor.

Altitude Adjustments

Pressure remains the same, but processing pressure increases with elevation:
Dial Gauge Canners
    • 0–2,000 ft: 11 lbs
    • 2,001–4,000 ft: 12 lbs
    • 4,001–6,000 ft: 13 lbs
    • 6,001–8,000 ft: 14 lbs
Weighted Gauge Canners
    • Above 1,000 ft: 15 lbs
    • 0–1,000 ft: 10 lbs

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 95mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2112IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.2mg