Beef Bone Soup Recipe

Preheat and roast

Preheat the oven to 425°F (220°C). Arrange the beef bones in a single layer on a roasting pan or rimmed baking sheet. Roast for 30–40 minutes, turning once, until browned and slightly caramelized. Roasting deepens the flavor of the final broth.

Remove bones from oven and transfer to a large stockpot. Pour off any excess fat from the roasting pan and deglaze the pan with 1/2 cup hot water, scraping up browned bits; add that liquid to the pot with the bones.

Add cold water and vinegar

Place roasted bones in the stockpot and add 6 cups cold water and 2 tablespoons white vinegar. Let sit 20–30 minutes before heating. The vinegar helps extract collagen and minerals from the bones.

After resting, bring the pot to a gentle simmer over medium heat. Do not boil vigorously; maintain a low simmer to keep the broth clear. As it comes to a simmer, skim off any grayish foam or scum that rises to the surface with a fine mesh skimmer or large spoon.

Prepare vegetables

While the pot is coming to a simmer, roughly chop the onion (leave skin on if you want a deeper color), carrots, and celery. Smash the garlic cloves with the side of a knife; leave unpeeled if preferred. Slice the leek in half lengthwise and rinse well to remove grit. Lightly crush the ginger if using.

Add the onion, carrots, celery, garlic, leek, ginger, bay leaves, peppercorns, thyme sprigs, and the tied parsley stems to the pot. Reduce heat so the liquid barely simmers. Partially cover the pot with a lid.

Simmer low and slow

Simmer the bones and aromatics gently for 4–6 hours (up to 8 hours for maximum gelatin), topping up with additional beef stock or water (up to 2 cups) if the level drops significantly. Every 30–60 minutes, skim any surface fat or foam to keep the broth clear. Maintain a very low bubble — not a rolling boil.

Toward the last hour, taste the broth and add 1 to 1 1/2 teaspoons kosher salt (adjust to taste). Continue cooking until the broth is rich and the marrow has mostly released from the bones.

Strain solids

Remove the pot from heat. Using tongs, lift out large bones and discard or reserve any good bits of meat. Pour the broth through a fine-mesh sieve lined with cheesecloth into a large bowl or another pot to remove solids and small particles. Press gently on solids to extract as much liquid as possible, then discard solids and bones.

If you prefer a clearer broth, strain a second time through a fresh cheesecloth or a coffee filter.

Cool and remove fat (optional)

Let the strained broth cool slightly at room temperature (no more than 1 hour), then refrigerate for at least 4 hours or overnight. Once chilled, scrape off congealed fat from the surface if you want a leaner soup. Reheat gently when ready to serve.

Reheat and season

Rewarm the broth over medium-low heat. Taste and adjust seasoning with sea salt and freshly ground black pepper to taste. Add chopped fresh parsley and sliced green onions if using.

If adding noodles or cooked rice, warm them separately and place in bowls, then ladle hot broth over. For a heartier soup, you may add reserved shredded beef or blanched vegetables to the bowls before ladling.

Serve hot, garnished with chopped parsley and extra pepper. Leftover broth keeps refrigerated 3–4 days or frozen up to 3 months.