The key with making beef stock, as with making any meat stock, is a balance of bones and meat. Meaty bones are the ideal, if I can find some at the butchers’ shop such as the back ribs removed from a rib rack or the bones from short ribs. In this case, I wasn’t able to get the leftover bones, so I had to splurge on getting the actual cuts, in this case English-cut short ribs and shank:
If I had a large enough oven to fit my entire stock pot like when I was at the butchers’ shop, I would have roasted the bones and meat in the pot itself. As it was, I had to settle for roasting at 350 for 30-60 minutes, checking at intervals for sufficient browning.
