At Davis Farms Country Market, we strive to bring quality ingredients together for wholesome, home-cooked meals. One of our favorite staples is beef bone broth made from rich, flavorful beef short ribs!
What’s so special about bone broth? Here are just a few benefits:
Nutrient-Rich: Bone Broth is packed with essential minerals like calcium, magnesium, and phosphorus, beef bone broth is a powerhouse for your bones and joints.
Collagen Boost: The slow-cooking process extracts collagen from the bones, which supports healthy skin, hair, and nails. It’s like a natural beauty supplement in a bowl!
Immune Support: Bone broth contains amino acids like glycine and glutamine, which help strengthen your immune system and promote gut health.
Comfort in a Cup: Perfect for sipping on a chilly day, bone broth warms the soul and provides a comforting, savory flavor that’s hard to beat.
And the best part? You can easily make it at home!
We’re sharing our very own recipe, crafted with love and inspired by our family’s dedication to quality and care.
Here’s how to make it.
Ingredients
3 ½ pounds beef bones, such as Beef Shortribs
2 stalks celery, cut into 2-inch pieces
1 large onion, cut into 8 pieces
1 medium leek cut into 2-inch pieces
1 whole head of garlic, cut in half
12 cups water, or as needed
2 bay leaves, or more to taste
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon ground black pepper
Directions:
1. Preheat oven to 450F
2. Place beef short ribs on the prepared baking sheet lined with aluminum foil.
3. Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
4. Place baked short ribs into a large stockpot (or crock pot) and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, then pour in just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
5. Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and “gunk” that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
6. Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
