So, if you were still wondering why you saved the bones from the short ribs, this is what you're going to do with them. Well, at least, this is what I do with them; you can do whatever you want!
Put the bones in a 3-quart saucepan with:
one whole onion, cut in quarters
one stalk of celery, coarsely chopped
one carrot, coarsely chopped
one teaspoon of salt
1 tsp Herbs de Provence
Add enough water to cover it all. Put a lid on and simmer for at least 4-6 hours to extract all the flavorful goodness. Since I know good and well you're not home all day, I recommend either getting a crockpot for this, or saving it for your day off. You can freeze the resulting stock, if desired.
Strain the stock (aka broth) and discard the bones and vegetables. Put stock back in the pan and add:
one clove of garlic, minced
one pound of black beans, soaked and rinsed
black pepper as desired
Top off with water to cover the beans by one inch, if necessary. Simmer on low heat for about an hour or until the beans are tender. Add salt to taste. Top with grated cheddar cheese and/or sour cream, and serve with fresh tomatoes.
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