Prep Time: 20 minutes
Roasting Time: 40 minutes
Simmering Time: 12–18 hours
Cooling Time: 30 minutes
Total Time: Approximately 13–19 hours

Difficulty Level: Easy

Yield: About 10–12 cups of broth

Ingredients

4 pounds beef marrow bones, knuckle bones, or a mixture of soup bones

2 medium onions, quartered
3 carrots, chopped
3 celery stalks, chopped
1 whole garlic head, halved crosswise
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon whole black peppercorns
4–5 fresh thyme sprigs
2 fresh rosemary sprigs
1 small bunch fresh parsley stems
12–14 cups cold water (or enough to cover the bones)
Salt, to taste (add after cooking)

Kitchen Equipment

Large roasting pan
Large stockpot or Dutch oven
Fine-mesh strainer
Cheesecloth (optional)
Tongs
Ladle
Storage containers or mason jars

Instructions

Step 1: Roast the Bones

Preheat the oven to 425°F (220°C).

Arrange the beef bones in a single layer on a roasting pan. Roast for 35–40 minutes, turning the bones halfway through to ensure even browning. During the final 10 minutes, add the onions, carrots, celery, and garlic to the roasting pan so they caramelize slightly.

Roasting develops a deep, rich flavor and gives the finished broth a beautiful dark color.

Step 2: Transfer to the Stockpot

Carefully transfer the roasted bones and vegetables to a large stockpot.

Spread the tomato paste over the roasted bones before adding them to the pot, or stir it into the pot with the vegetables.

Pour a small amount of hot water into the roasting pan and scrape up any browned bits stuck to the bottom. Add this flavorful liquid to the stockpot.

Step 3: Add Remaining Ingredients

Add:

Apple cider vinegar
Bay leaves
Peppercorns
Thyme
Rosemary
Parsley stems

Pour in enough cold water to completely cover the bones.

Allow the mixture to sit for about 20 minutes before heating. The vinegar helps release minerals and gelatin from the bones during cooking.

Step 4: Simmer Slowly

Bring the broth to a gentle simmer over medium heat.

Once it begins to simmer, immediately reduce the heat to low. The broth should barely bubble throughout cooking.

Simmer uncovered or partially covered for 12–18 hours. Add hot water occasionally if the liquid level drops below the bones.

Skim off any foam or impurities that rise to the surface during the first hour.

Step 5: Strain the Broth

Remove the bones and vegetables using tongs or a slotted spoon.

Carefully strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or large bowl.

Discard the cooked vegetables and herbs, which have already released their flavor.

Step 6: Cool and Store

Allow the broth to cool for about 30 minutes.

Refrigerate until completely chilled. As it cools, a layer of fat will solidify on top. You can leave it for added richness or remove it before reheating.

Season the broth with salt only when ready to serve or use in recipes.

Cooking Time and Temperature

Oven Temperature: 425°F (220°C)
Roasting Time: 35–40 minutes
Stovetop Simmer: Low heat (approximately 190–205°F / 88–96°C)
Simmering Time: 12–18 hours
Cooling Time: 30 minutes

Tips for Success

Use a combination of marrow, knuckle, and joint bones for the richest flavor and gelatin.

Roast the bones thoroughly for a deeper, more complex broth.
Keep the simmer gentle to maintain clarity.
Avoid boiling vigorously, which can make the broth cloudy.
Add salt only after cooking to prevent over-seasoning as the broth reduces.
Chill the broth overnight for easy fat removal.

Flavor Variations

Mushroom Beef Bone Broth

Add 8 ounces of sliced mushrooms during the last 4 hours of simmering for an earthy flavor.

Garlic Herb Broth

Increase the garlic to two whole heads and add extra thyme and rosemary.

Ginger Beef Broth

Add a 2-inch piece of fresh ginger and a few slices of fresh turmeric for a fragrant twist.

Peppercorn Broth

Use a blend of black, white, and pink peppercorns for added complexity.

Ways to Use Homemade Beef Bone Broth

This versatile broth can be used in:

Beef stew
French onion soup
Vegetable soup
Beef noodle soup
Gravy
Risotto
Rice pilaf
Braised meats
Pot roast
Pan sauces
Homemade ramen
Slow-cooked beans
Shepherd’s pie filling

It is also delicious enjoyed on its own as a warm, savory beverage.

Storage Instructions

Refrigerate cooled broth in airtight containers for up to 5 days.

For longer storage, freeze in freezer-safe containers or ice cube trays for up to 6 months.

Leave about 1 inch (2.5 cm) of headspace in containers to allow for expansion during freezing.

Make-Ahead Tips

Bone broth is ideal for meal prep. Prepare a large batch, cool it completely, and portion it into smaller containers for convenient use. Frozen broth cubes are especially useful when you need a small amount to enrich sauces, gravies, or sautéed vegetables.

Common Mistakes to Avoid

Skipping the roasting step, which reduces flavor depth.
Boiling the broth instead of gently simmering it.
Adding salt too early.
Using too little water, causing the broth to reduce excessively.

Discarding the broth before it has had sufficient time to extract flavor and gelatin from the bones.

Frequently Asked Questions

Can I use frozen bones?

Yes. Thaw them first or roast them directly from frozen, adding a few extra minutes to the roasting time.

Why does my broth gel after refrigeration?

This is a sign of a well-made broth. The gelatin comes from collagen extracted from the bones and creates a rich texture when reheated.

Can I make this in a slow cooker?

Absolutely. After roasting the bones, transfer everything to a slow cooker and cook on Low for 18–24 hours.

Can I make it in a pressure cooker?

Yes. Roast the bones first, then pressure cook on High Pressure for about 3–4 hours, followed by a natural pressure release.

Serving Suggestions

Serve Homemade Beef Bone Broth as a comforting hot drink seasoned with a pinch of sea salt and freshly ground black pepper. Garnish with chopped parsley, chives, or green onions for added freshness. Use it as the flavorful base for soups, stews, sauces, gravies, and braised dishes, or cook grains such as rice, barley, or quinoa in the broth to enhance their flavor.

Final Thoughts

Homemade Beef Bone Broth is a timeless kitchen staple that rewards patience with incredible flavor and versatility. Slow roasting and gentle simmering extract the rich essence of beef bones, creating a deeply savory broth that can elevate countless recipes. Whether sipped on its own or used as the foundation for hearty meals, this homemade broth offers superior taste, wholesome ingredients, and the satisfaction of preparing a classic from scratch. Once you’ve made your own, you’ll appreciate the difference that homemade quality brings to everyday cooking.

Nutrition Information (Per 1 Cup, Approximate)

Calories: 45
Protein: 9 g
Carbohydrates: 1 g
Fat: 1 g
Saturated Fat: 0.5 g
Cholesterol: 15 mg
Sodium: 120 mg (without added salt)
Fiber: 0 g
Sugars: 0 g
Calcium: 20 mg
Iron: 0.6 mg
Potassium: 160 mg
Vitamin A: 2% DV
Vitamin C: 1% DV

Homemade Beef Bone Broth