Last night, I took the whole pot — with everything in it — and put it in the refrigerator. When I got up, I pulled it out and put it back on the simmer burner.
But that onion soup’s going to have to wait.
I don’t know how consistent the meat department inventory at Sam’s Club is, but here, they sell beef short ribs, but cut crosswise (across the ribs) in quarter-inch slices. I’ve never seen ribs cut this way, but they’re really good. Toss them under the broiler for a few minutes per side, add salt and pepper, and eat. Best of all, they’re great for stock — not only do you get bone, but it’s been sliced, so it releases the maximum. I already ate one package of them, so as soon as Sam’s opens this morning (10, I believe), I’m heading out there to buy another package, and make even more stock.
