A breakthrough!
My wife will eat something with mayo! I made grilled cheese using mayo instead of waiting for the butter to soften. I won't be using butter again unless it's been out for something else and I forget to put it back. You don't have to wait for it to soften, you can spread it on super thin, and it's not quite as shockingly unhealthy as butter. The only thing I've found is it goes from browned to burnt a bit faster, so you have to watch it.
Now for my question. I'll be making beef stew in a few days, and my grocery store has beef ribs on sale. Can I use the rib bones after baking for the broth to give it some body, or would baking them destroy all the good stuff? I just plan on baking them with some salt and pepper and freezing the juices to go into the stew. I like my ribs plain, so there won't be any bbq sauce or anything like that on them.
Now for my question. I'll be making beef stew in a few days, and my grocery store has beef ribs on sale. Can I use the rib bones after baking for the broth to give it some body, or would baking them destroy all the good stuff? I just plan on baking them with some salt and pepper and freezing the juices to go into the stew. I like my ribs plain, so there won't be any bbq sauce or anything like that on them.