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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sip this beefy, faintly sweet broth as is, or, to make it even heartier, simmer diced root vegetables and/or little pastas in it. Ingredients:
4 pounds bone-in beef short ribs (about 15 individual ribs) |
1 medium onion, halved |
1/2 cup pitted prunes (about 3 ounces) |
3 garlic cloves, lightly crushed |
kosher salt |
Directions:
1. Combine short ribs, onion, prunes, and garlic in a very large heavy pot; add 6 quarts water (preferably filtered or spring water). If unable to add all water at once, pour in remaining liquid later as broth reduces. Bring to a boil over medium-high heat, skimming any foam from the surface. Cover with lid slightly ajar. Reduce heat to low and simmer very gently, occasionally skimming the surface, until meat is tender, about 2 1/2 hours. Uncover; simmer until broth is intensely flavored, about 3 hours longer.
2. Place a fine-mesh sieve over another large pot; line with a layer of cheesecloth and strain broth (you should have about 8 cups). Remove beef from bones in strainer and reserve for another use; discard remaining solids in strainer. Spoon fat from surface of broth. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before serving.
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