Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News Editorials & Other Articles General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

no_hypocrisy

(54,316 posts) Wed Jan 7, 2026, 07:04 AM Wednesday

On my way to Demi-Glace

Last week, I made a prime rib roast. And kept the bones.

I roasted the bones again. And made beef bone broth. Very rich and chocolate brown.

Now I'm going to make demi-glace.

I feel so gourmet!

4 replies

= new reply since forum marked as read

Highlight:

On my way to Demi-Glace (Original Post) no_hypocrisy Wednesday OP

My mouth is watering like Pavlov's dog Redleg Wednesday #1

Used to get veal bones for free from butcher. Now cachukis Wednesday #2

The beef bones at my store are $10+. no_hypocrisy Wednesday #3

Yes. Saved some beef ribs for some collard green soup. cachukis Wednesday #4

Redleg

(6,818 posts)

1. My mouth is watering like Pavlov's dog

Reply to no_hypocrisy (Original post)

Wed Jan 7, 2026, 07:34 AM

Wednesday

Good luck on the culinary achievement.

cachukis

(3,675 posts)

2. Used to get veal bones for free from butcher. Now

Reply to no_hypocrisy (Original post)

Wed Jan 7, 2026, 08:12 AM

Wednesday

they are expensive.

no_hypocrisy

(54,316 posts)

3. The beef bones at my store are $10+.

Reply to cachukis (Reply #2)

Wed Jan 7, 2026, 08:29 AM

Wednesday

Better to save the bones after a roast or a steak.

cachukis

(3,675 posts)

4. Yes. Saved some beef ribs for some collard green soup.

Reply to no_hypocrisy (Reply #3)

Wed Jan 7, 2026, 08:50 AM

Wednesday

Reply to this discussion