4 pounds beef short ribs bone-in ( 15 individual ribs)
3 garlic cloves crushed
8 servings kosher salt
1 medium onion halved
3 ounces prune- cut to pieces pitted
Equipment
pot
sieve
Directions
Combine short ribs, onion, prunes, andgarlic in a very large heavy pot; add 6 quartswater (preferably filtered or spring water).If unable to add all water at once, pour inremaining liquid later as broth reduces.Bring to a boil over medium-high heat,skimming any foam from the surface. Coverwith lid slightly ajar. Reduce heat to low andsimmer very gently, occasionally skimmingthe surface, until meat is tender, about2 1/2 hours. Uncover; simmer until brothis intensely flavored, about 3 hours longer.
Place a fine-mesh sieve over anotherlarge pot; line with a layer of cheeseclothand strain broth (you should have about8 cups).
Remove beef from bones in strainerand reserve for another use; discardremaining solids in strainer. Spoon fat fromsurface of broth. Season to taste with salt.DO AHEAD: Can be made 3 days ahead.Cover and chill. Rewarm before serving.
