Prime rib bones can absolutely be used to make delicious broth. The bones from a prime rib roast contain plenty of collagen, marrow, and flavor that can infuse into a broth. Using prime rib bones is a great way to get extra use out of them after you have carved and eaten the meat.
Why Use Prime Rib Bones for Broth?
There are several advantages to using prime rib bones to make broth:
- Prime rib bones are full of collagen – Collagen is what gives broth body and that rich, mouth-coating texture. Prime rib bones contain lots of collagen in the joints and marrow. This all dissolves into the broth as it simmers, making a luxurious and silky end result.
- Marrow enhances flavor – The marrow inside prime rib bones adds extra meaty flavor to the broth. Marrow has a high fat content that carries flavor compounds into the broth beautifully.
- Lots of leftover bones – A prime rib roast yields quite a few large meaty bones after the meat is carved off. Putting those leftovers to use in broth is much better than throwing them away.
- Prime rib flavor – The bones will impart that incredible prime rib essence into the broth. The broth will pick up subtle roasted beef notes, making it the perfect base for beef soups or stews.
In short, prime rib bones give you collagen for body, marrow for richness, and concentrated beef flavor. Making broth is a no-brainer way to get the most out of this prized cut.
How to Make Prime Rib Bone Broth
Here are some tips for coaxing the most flavor and nutrition from your prime rib bones when making broth:
Roast the bones first
Roasting the bones before simmering them will enhance their overall flavor. Place the carved rib bones on a baking sheet and roast at 400°F for 30-45 minutes until well browned. This caramelizes the exterior for deeper flavor extraction.
Include aromatics
Onion, carrots, celery, garlic, herbs, and peppercorns complement the beefy notes. Add any combination of aromatics to the pot when simmering the broth. They boost the complexity and roundness of the final broth.
Simmer for 8+ hours
A low, gentle simmer is key for dissolving all the collagen and marrow from the bones. Simmer for a minimum of 8 hours, and up to 24-48 hours for an extra rich bone broth.
Acidify the broth
Adding a splash of apple cider vinegar or lemon juice helps extract maximum minerals and collagen from the bones into the broth. The acid helps break down bone tissue.
Strain well
Be sure to strain the broth through a fine mesh strainer to remove any impurities and bits of bone. Cheesecloth also works for extra thorough straining.
Prime Rib Bone Broth vs Stock
Is it broth or is it stock? Here’s the difference:
- Broth – Broth is made by simmering bones with some meat still attached for flavor. Broths cook for a shorter time so they retain a subtler, cleaner flavor. Herbs and vegetables are optional.
- Stock – Stock uses bones only, without meat. Stocks simmer for hours longer to extract as much collagen and gelatin from the bones as possible. More vegetables and herbs are added for a deeper, richer flavor.
Since prime rib bones still have some meat on them, the resulting liquid would technically be a broth. But you can still simmer it for hours and add plenty of aromatics for a deeper, stock-like result.
Preparing the Prime Rib Bones
Proper prep of the bones helps maximize collagen extraction:
- After carving the prime rib, remove any large chunks of meat still clinging to the bones. Discard excess fat.
- If desired, roast bones at 400°F for 30-45 minutes.
- Rinse bones under cold water to remove debris.
- Using a heavy knife or cleaver, crack or split lengthwise any large marrow bones to expose the interior.
- Place prepared bones in a stockpot and cover with water by 2-3 inches.
Cracking the bones gives more surface area for the liquid to permeate and extract flavors and collagen. Keeping them whole works too, but cracked bones make a richer broth.
Choosing Your Prime Rib Broth Ingredients
Here are some excellent ingredients to simmer with the prime rib bones:
Vegetables
- Onion
- Carrots
- Celery
- Garlic
- Mushrooms
- Parsnips
Herbs and Spices
- Parsley
- Thyme
- Rosemary
- Bay leaves
- Peppercorns
Any combination of these vegetables, herbs, and spices will complement the prime rib bones beautifully. Tailor the ingredients to your tastes.
How Long to Simmer Prime Rib Bone Broth?
Simmer time can range anywhere from 8-48 hours. Here are some guidelines:
- 8 hours – Extracts good collagen and flavor
- 12-24 hours – Extracts maximum collagen and richness
- 48 hours – Develops an ultra gelatinous broth
Keep the broth at a bare simmer, never boiling, for best results. Check it periodically and add water as needed to keep the bones covered.
Using Prime Rib Bone Broth
Prime rib bone broth is incredibly versatile. Try using it for:
- Beef soups – French onion, minestrone, vegetable
- Beef stews and braises
- Risotto or rice dishes
- Reducing into glace or demi-glace
- Sipping plain as a nutritious beverage
The broth can be portioned and frozen for months of future use. It also makes a wonderful gift for other home cooks!
Prime Rib Bone Broth Recipe
This easy recipe puts those leftover rib bones to excellent use.
Ingredients
- 3-4 lbs prime rib bones, cracked
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6 peppercorns
- 1 tbsp apple cider vinegar
- Small bunch parsley
- 2 bay leaves
Instructions
- If desired, roast the rib bones at 400°F for 30-45 minutes.
- Rinse bones under cold water. Crack bones with a heavy knife or cleaver.
- Place bones in a stockpot and add vegetables, peppercorns, vinegar, parsley, and bay leaves.
- Pour enough water to cover by 2-3 inches. Bring to a boil.
- Reduce heat and gently simmer for 12-24 hours, adding water as needed.
- Strain broth through a mesh strainer. Discard solids.
- Use broth immediately or let cool and then portion into containers. Refrigerate for up to 5 days or freeze for several months.
Tips for the Best Prime Rib Bone Broth
Follow these tips for maximum success:
- Roast bones first for deeper flavor
- Simmer for at least 12-24 hours
- Keep heat low and slow – never boil
- Skim off any scum that rises to the top
- Add a splash of vinegar to help extract nutrients
- Strain the broth very well before use
Common Questions
Can you reuse prime rib bones after making broth?
It’s best not to reuse the bones after making broth with them once. All of the collagen and flavor will have been extracted after a long simmer, so a second broth likely won’t have much body or taste. Discard the bones after straining the broth.
Do you have to roast the bones first?
It’s not required, but roasting the bones first will add much more deep, roasted flavor to the resulting broth. The caramelized browned bits on the bone exterior will boost the taste.
How long is prime rib bone broth good for in the fridge?
Properly prepared and chilled bone broth can last up to 5 days refrigerated. Pasteurizing the broth extends the shelf life. When freezing broth, it will keep for about 6 months.
Can you freeze prime rib bone broth?
Yes, bone broth freezes extremely well for long term storage. Let the broth cool completely after cooking then portion into freezer bags or airtight containers. Frozen bone broth can keep for 6 months up to a year before quality deteriorates.
Conclusion
Prime rib bones make an incredibly nourishing, beefy broth that puts leftover bones to excellent use. Simmer the bones with vegetables, herbs, and some vinegar to pull out their rich flavors and collagen into a tasty broth. Use the prime rib bone broth as the base for soups, stews, risotto, or just enjoy sipping on it directly. With proper storage in the fridge or freezer, prime rib bone broth can last for months, letting you enjoy the flavors of that special roast long after it’s gone.