Ingredients
Scale
- 2 pounds beef ribs
- 8 cups water
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon black peppercorns
- Salt to taste
Instructions
- Smoked the beef ribs in a smoker for about 4 hours until tender.
- In a large pot, add the smoked ribs and cover with water.
- Bring to a boil and skim any foam that rises to the surface.
- Add the onion, carrots, celery, garlic, bay leaf, and black peppercorns.
- Simmer on low heat for 6-8 hours, adding water as necessary.
- Strain the consommé through a fine mesh strainer and discard solids.
- Season with salt to taste before serving.
Notes
- For a clearer broth, refrigerate overnight and remove the solidified fat before reheating.
- Experiment with additional herbs for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Smoked and simmered
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg