• 5 Ratings

This recipe for homemade beef stock, courtesy of Martha's personal chef Pierre Schaedelin, is an excellent marinade for braised short ribs.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add bones and brown on all sides, about 5 minutes. Add onion, carrot, celery, and garlic; cook until lightly browned, about 5 minutes more.

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  • Add 10 cups of water and bring to a boil. Immediately reduce to a simmer, cover, and cook 1 1/2 hours. Skim surface and strain stock before using.

Reviews

5 Ratings
  • 5 star values: 0
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  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 1