- 4 lbs. grass-fed beef bones, preferably a mix of marrowbones and bones with a little meat on them like short ribs or knuckle bones
- 2 carrots, unpeeled cut into 2-in. pieces
- 1 onion, skin on, quartered
- 2 celery stalks, cut into 2-in. pieces
- sprigs of fresh herbs like rosemary or thyme
- 1 tbls whole black peppercorns
- 1 tsp kosher salt
- ¼ cup apple cider vinegar
Preheat oven to 450 degrees. Line a baking sheet pan with foil. Place bones and vegetables evenly on pan. Roast for 20 minutes.
Place bones and vegetables in a 6-quart stock pot or large slow cooker. Add 12 cups water, fresh herb sprigs, peppercorns, salt and vinegar.
Cover pot. Bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar. Skim off foam or excess fat occasionally. Simmer for at least 12 hours and up to 24. The bone broth can be prepared using the same method in a slow cooker. With slow cooker method, simply cover keeping on low for the allotted time.
Let broth cool slightly. Strain using a fine-mesh sieve or cheesecloth. Discard bones and vegetables. Let cool completely. Refrigerate for 4 hours or overnight. Remove any solidifi ed fat from top of chilled broth. Store up to 4 days in refrigerator and up to 6 months in freezer.
NOTE: Prepare chicken bone stock in the same method using chicken carcasses instead of beef bones.