Beef Bone Recipe

Roast the bones (optional, for deeper flavor)

Preheat the oven to 425°F (220°C). Spread beef bones and optional short ribs/shank on a roasting pan or rimmed baking sheet. Roast 30-40 minutes, turning once, until bones and meat are well browned. This step deepens flavor but can be skipped for a lighter broth.

Combine bones and water

Place roasted (or raw) bones in a large stockpot. Pour in 4 liters of cold water, or enough to cover bones by about 1–2 inches. Add apple cider vinegar and let sit 20–30 minutes — the acid helps extract collagen and minerals from the bones.

Slowly bring the pot to a gentle simmer over medium-high heat. Do not boil vigorously. As it heats, skim off any gray foam or impurities that rise to the surface with a fine mesh skimmer or spoon. Reduce heat to maintain a very gentle simmer.

Add 2 teaspoons coarse salt to the pot now to season the liquid lightly; you can adjust later.

When the pot is at a gentle simmer (about 45–60 minutes after heating), add the halved onion, carrot chunks, celery chunks, smashed garlic cloves, thyme sprigs, bay leaves, and peppercorns to the stockpot. Continue to simmer gently.

Simmer uncovered (or partially covered) for 6–12 hours. For a lighter stock, aim for 6 hours; for maximum extraction and richness, simmer 12–24 hours if time allows, topping up with hot water to keep bones covered. Maintain a very low simmer — just a few bubbles. Periodically skim any additional foam or fat that collects on the surface.

Once the simmering time is complete, turn off the heat and let the broth cool slightly for 20–30 minutes. Using tongs, remove large bones and solids to a bowl. Strain the broth through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel into another large pot or bowl to remove small particles.

If you roasted bones, skim off excess fat from the surface after chilling, or use a fat separator. Taste the broth and adjust seasoning with additional salt and freshly ground black pepper as needed.

To serve as a simple clear beef consommé: reheat a portion, garnish with chopped fresh parsley and a squeeze of lemon if desired. Use the broth as a base for soups, risottos, sauces, or to braise vegetables and grains.

Stored in the refrigerator, the broth will gel as it cools if well extracted. Keep for up to 4–5 days refrigerated or freeze in portions for up to 3 months.