Don't Throw Out Those Prime Rib Bones — Turn Them Into This Rich Fridge Staple

Long after the last forkful, there are still ways for a prime rib's savory richness to continue blessing your kitchen. Leftover meat gets shredded into tacos and instant ramen, drippings become au jus and gravy, and the bones? That's your secret to a deeply flavorful beef stock. Discarded far too often, their hidden richness goes to waste in the bottom of the trashcan, when really, it should already be simmering on the stovetop, giving all your future soups and stews the most hearty base imaginable.

When you think about it, this is one of the most efficient, affordable ways to source bones for your homemade broth and stock. Straight off the bat, not only do you have the most essential ingredient in the recipe, but it also comes soaked in the magic of prime rib. The initial roast already seeps intricate seasonings, flavorings, and rendered fats into the bones, crafting a built-in depth that regular soup bones simply do not have. Through a slow simmer, those nuances are released into the water along with all the collagen and marrow, resulting in a richly layered stock that can be as intense or light as you want it to be. This gives you a stock with unique duality: Pronounced enough to serve as a stand-alone base, yet still adorning the subtlety to seamlessly blend into any dish.

Making a deeply flavorful stock with prime rib bones is not so different from the usual process. Start by boiling the bones with a mirepoix. Add salt and pepper, but only moderately since the bones are already quite flavorful. After about 10 minutes, lower it to a simmer for at least two hours. Once the stock has cooled to room temperature, strain away the bones and veggies, and store it in the fridge for up to one week. When frozen in freezer-safe containers or zip-lock bags, it's good for about three to five months.

Got a bit more time? Consider simmering the stock overnight, then let it chill until you have a layer of congealed fat on the surface. Skim it out, then reduce the stock on the stove for another few hours, and it should have a more concentrated consistency and richer flavor. With this robust version as a base, best believe your French onion soup and beef stews will be unbeatably good. In braised short ribs or brisket, a luscious stock like this is also the perfect shortcut to great flavor complexity. Obviously, you can also use it for a classic prime rib roast, especially to make an accompanying au jus.

A clear, light stock on the other hand, makes for phenomenal soups and noodle soups. In risotto and other types of cooked grains, this water substitute is a stellar way to weave savory flavors into every tiny morsel. For a more unexpected use, try fondant potatoes. While chicken stock is more common, this easy swap could give the dish a brand new and exciting twist.