Rich Beef Broth with Carrot

Name: Rich Beef Broth with Carrot
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 4 pounds short ribs or flanken; 2 pounds meaty beef shanks; 2 whole onions; 2 ribs celery; 2 whole carrots; 4 stems fresh parsley stems; 1 sprig fresh thyme; 1 leaf bay leaf; 4 whole black peppercorns; 14 cups water; 1½ teaspoons salt; 1 set equipment

A luxurious beef broth made with roasted short ribs, beef shanks, and aromatic vegetables. This rich consommé is garnished with diced carrots and served in delicate demitasse cups.

12 servings

19 hr

Published October 4, 2025

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Ingredients

•4 pounds short ribs or flanken
•2 pounds meaty beef shanks
•2 whole onions
•2 ribs celery
•2 whole carrots
•4 stems fresh parsley stems
•1 sprig fresh thyme
•1 leaf bay leaf
•4 whole black peppercorns
•14 cups water
•1½ teaspoons salt
•1 set equipment

Cooking Instructions

1.
Put oven rack in lower third of oven and preheat oven to 450°F.
15 min
2.
Spread short ribs, shanks, onions, celery, and quartered carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.
60 min
3.
Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.
5 min
4.
Transfer meat (with bones) and roasted vegetables to a 6- to 8-quart pot and add 12 cups water, salt, and bouquet garni. Straddle roasting pan across 2 burners, then add remaining 2 cups water and deglaze pan by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to pot, then bring to a boil, skimming froth. Reduce heat to low and gently simmer, uncovered, until liquid is reduced to about 5 cups, 7 to 8 hours.
480 min
5.
Transfer mixture to a bowl and cool completely, uncovered, about 1 hour, then chill, covered, at least 8 hours.
540 min
6.
Remove fat. Reheat mixture in cleaned pot over moderate heat until warm. Discard beef shanks (meat and bone), then transfer short ribs to a platter and, when cool enough to handle, discard bones and fat. Finely chop short ribs and reserve for terrine . If not using meat within 1 hour, chill, covered. Pour broth though a cheesecloth-lined sieve into a 1 1/2-quart saucepan and skim off any remaining fat. Bring broth to a simmer and season with salt.
30 min
7.
Cook diced carrot in a small saucepan of boiling salted water until just tender, about 4 minutes. Drain in sieve and divide among demitasse cups, then add broth.
10 min

Cooking Instructions

Put oven rack in lower third of oven and preheat oven to 450°F.

15 min

Spread short ribs, shanks, onions, celery, and quartered carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.

60 min

Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.

5 min

Transfer meat (with bones) and roasted vegetables to a 6- to 8-quart pot and add 12 cups water, salt, and bouquet garni. Straddle roasting pan across 2 burners, then add remaining 2 cups water and deglaze pan by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to pot, then bring to a boil, skimming froth. Reduce heat to low and gently simmer, uncovered, until liquid is reduced to about 5 cups, 7 to 8 hours.

480 min

Transfer mixture to a bowl and cool completely, uncovered, about 1 hour, then chill, covered, at least 8 hours.

540 min

Remove fat. Reheat mixture in cleaned pot over moderate heat until warm. Discard beef shanks (meat and bone), then transfer short ribs to a platter and, when cool enough to handle, discard bones and fat. Finely chop short ribs and reserve for terrine . If not using meat within 1 hour, chill, covered. Pour broth though a cheesecloth-lined sieve into a 1 1/2-quart saucepan and skim off any remaining fat. Bring broth to a simmer and season with salt.

30 min

Cook diced carrot in a small saucepan of boiling salted water until just tender, about 4 minutes. Drain in sieve and divide among demitasse cups, then add broth.

10 min