How to Make Beef Broth from Roasted Bones | Nourishing Bone Broth Recipe

Ingredients

• 2–4 lbs. beef bones (marrow bones, knuckle bones, or leftover roast bones)
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic (optional)
• 1–2 tbsp apple cider vinegar
• 1 bay leaf
• Peppercorns
• Water to cover
• Salt (add at end)

1️⃣ Roast the bones (important for flavor)

• Preheat oven to 400°F.
• Roast bones 30–45 minutes until browned.

Signs of Good Broth

✔ Deep golden color
✔ Rich aroma
✔ Gel when chilled (collagen!)
✔ Clean savory flavor

Tip: If using bones from a roast, include any drippings — they add incredible depth.

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2️⃣ Transfer to stockpot

Place roasted bones and vegetables in a large pot or slow cooker.

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3️⃣ Add water and vinegar

Cover with cold water and add vinegar — this helps draw minerals from the bones.

Let sit 20 minutes before heating.

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4️⃣ Slow simmer

Bring just to a gentle simmer — never a rolling boil.

Simmer:

• Broth: 6–12 hours
• Bone broth: 12–24 hours

Skim foam if needed.

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5️⃣ Strain and finish

Strain through fine mesh.

Add salt to taste.

Cool and refrigerate or freeze.

How to Use

• Soups and stews
• Cooking grains
• Sipping broth
• Sauces
• Braising meats
• Freezer staple

Chef’s Tip: Keep the simmer barely bubbling — aggressive boiling makes broth cloudy and can toughen flavors.