2-3 lbs. beef bones with meat (rib bones, leftover beef roasts, or rib roasts)
6 cups water
1 T. salt (less if the meat was seasoned)
1/2 t. black pepper (less if the meat was seasoned)
1 bay leaf
2 celery stalks
1 t. thyme
1 small onion whole with skin
Place beef in a pan and roast in a preheated 400° F. oven for approximately 30 minutes until brown. Remove. Put the meat and bones in a stockpot with the other ingredients. Bring to a boil. Reduce the heat to medium and simmer for 1-2 hours. Cool. Skim the fat from the top and strain. Refrigerate, or freeze, for future use.
To clarify the stock, whip 2 egg whites with dash of vinegar until frothy. Whip into the broth and slowly bring to a boil. When it reaches the boiling point, remove from heat and strain through double cheese cloth.
Makes about 1 quart.