To make the short stock, roughly chop the onions, celery and carrot. Heat a pot over medium-high heat and add the oil. Sauté the mirepoix until it starts to brown. Once browned, add the bones, followed by the stock.
*Note: I usually make this soup after I have made Prime Rib. I just freeze the bones and any leftover meat until I am ready to make the soup.
Next, add the seasonings and bring to a simmer. Let cook for at least 1 1/2 hours, to fully extract the flavors.
While the stock is cooking, you can prepare the mirepoix for the soup.
Once done the stock is done, strain it and remove any excess fat. Set aside while you start the soup.
- 1 to 2 onions
- 1 to 2 ribs celery
- 1 large carrot
- 1 to 2 tsp grapeseed oil
- 3 to 5 beef ribs (from a Prime Rib)*
- 10 cups dark stock (preferably chicken or beef)
- 1 bay leaf
- 1/2 bunch parsley (optional)
- 1/2 tsp kosher salt (or to taste)
- 10 whole peppercorns