We had a 6 lbs. prime rib for New Year’s. The butcher cut it off the bone but then tied it back on for roasting. I think there is probably 4-6 bones, without going back to look at it. They have some meat on them.
To make bone broth, do I just cover them with water and simmer the heck out of them?
You could do but maybe I’d chew the meat off them first…
still thats just me you could also let it come off into the stock.
I add salt, onions, celery, peppers, herbs (bay leaves, thyme, or any combination that you enjoy) for added flavour. We keep a veggie bag in the freezer. Any veggies we trim, we throw into the bag. When we make stock, we empty the bag and start again. 