"Rather than sifting through over-salted and underwhelming store-bought beef broth brands, it's worthwhile to spend the time preparing your own homemade version to make the most of your meat. Tasting Table chatted with Christie Vanover, Head Cook and Pit Master for Team Girls Can Grill and contestant on Season 4 of Food Network's "BBQ Brawl," to get her expert opinion on why beef short ribs are the secret ingredient to a fulfilling and hearty bone broth."
"If you're already a big fan of bone marrow, then you know the long way short ribs can go to amping up a bone broth with both the taste and nutrients you truly want in your next batch. Vanover states, "The marrow in short rib bones is rich and beefy with a great umami quality," which gives your finished product a wide variety of culinary applications. She adds, "It's delicious spooned over polenta or risotto.""
Beef short ribs contain abundant marrow that simmers into liquid, imparting rich, beefy umami and nutrients to bone broth. Smoking then braising short ribs with beef broth, red wine, and mirepoix concentrates flavor and yields indulgent, versatile stock. Short-rib-based broth works well spooned over polenta or risotto and serves as a robust base for soups and stews. Homemade broth avoids over-salted store brands and maximizes meat use. Preparation requires time and slow simmering to extract marrow, collagen, and depth of flavor.
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