Beef rib broth

Beef rib broth

Category: First meal

Ingredients
1.5 kg beef ribs
1 - 2 onions
2 carrots
pepper (peas "Five peppers")
parsnip
3.5 l of water

Cooking method

• Cut each onion into 4 parts, carrots into large pieces.
  
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• I set it to cook at night for 10 hours, if you put it in the afternoon, you can catch the foam. In the morning I strain the broth, remove it from the bones and cut the meat. I use part of the broth and meat immediately for making soup, and put the other part in a plastic container in freeze.
  

Is it necessary to somehow pre-process these ribs, for example, soak them in water so that the blood comes out, or you can put them right there.
And what is your slow cooker bowl volume for so many products? You just put on LOW, put everything without frying and fill with cold water, or something else.
I want to cook the broth right away without mistakes, so that I can continue to do the same.

[never dilute broth with water]

A beautiful broth turns out. And delicious

I was taught this way. If you want tasty meat - pour boiling water.
If you want a delicious broth, fill it with cold water.
AND never dilute broth with water... It will lose its aroma and taste.

Soak / do not soak - stopped soaking. Waste of time. I filter the broth, and it's a handsome man ready to use.

Lika, but don't you put salt? I add a little.

Thank you very much, it comes out not at all troublesome

not at all troublesome

and what taste and smell ...

I first warm up an empty appliance for 20 minutes, brown the onions and carrots in a frying pan without oil and the meat too, fill it with water, let it boil, remove the foam, then transfer it to a bowl and cook for 2 hours on High, then 2 hours on LOW, and then on heating until ready to mimic a Russian oven. Then I season with salt and herbs.
And here everything is so perfectly loaded and free. Interesting recipe, thanks to the author