Create a healthy, delicious homemade roasted beef bone broth and never purchase it from the store again!

a yellow bowl of gelatinous beef broth with a layer of hardened fat

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Selecting Your Bones

When choosing the bones for your broth, you want to choose bones that still have some meat on them and you want bones that still have a white center.

These will add both flavor and nutrition to your broth. The white center of the bone is called marrow and it is PACKED with nutrition! If there is any left at the end, I always eat the marrow. It is delicious!

How to Make Roasted Beef Bone Broth

First, lets talk about measurements. I had seven pounds of bones, so that’s how I wrote the recipe but you don’t have to. Whatever your bone weight, subtract one and that’s how many quarts of water you need. For this batch, I had seven pounds of bones minus one equals six quarts of water. One quart of water equals four cups. Four cups times six quarts equals 24 cups of water. You can apply this formula to any amount of bones.

Start by preheating your oven to 425°.

Lay your bones out on your roasting pan and rub both sides with olive oil. Sprinkle generously with salt.

Roast your bones in the oven for 30 minutes. If your bones are frozen or only semi-thawed, roast them for 45 minutes.

After your initial roast, remove your bones from the oven and flip them all over. Now you can add your onions, carrots, and celery if you’re including it.

Roast it all for an additional 30 minutes.

Remove from the oven and transfer your bones, onions, and carrots to your stock pot. Also, add your bay leaves.

How to Make Roasted Beef Bone Broth Cont.

Add roughly 3/4 of the water to your stock pot, leaving 1/4 of it set aside. For example, I needed six quarts of water altogether, I put four quarts into the stock pot and set the remaining two quarts aside.

Bring the stock pot to a very quick boil and immediately reduce to a gentle simmer. YOU DO NOT WANT TO BOIL YOUR BROTH! Keeping your broth at too hot a temperature for too long can break the gelatin. This won’t affect the flavor or nutrition but it can keep your broth from becoming thick and gelatinous as it cools.

Add the reserved water to your roasting pan. Be careful, if the water is too cold it will cause the fat to solidify in the roasting pan. Either use hot water or put the roasting pan with water back into the hot oven for a few minutes to warm it up.

Use a whisk or spatula to deglaze the bottom of the roasting pan. Make sure you get up all those tasty stuck on bits. Anything that may have stuck to the bottom of the roasting pan while it was in the oven is pure flavor. You want it all in your broth!

Pour the contents of the roasting pan into the stock pot.

You can simmer your broth anywhere from six to 24 hours. The longer it simmers, the more nutritious and flavorful it becomes. Please note that if you simmer your bones for any less than 24 hours, it likely has not been completely zapped of nutrition. You can make a second, weaker batch of broth the next day by simply simmering them in water again. I would only use enough water to cover them the second time, this batch won’t be as flavorful or nutritious but can absolutely still be used in soups and whatnot. If you’re on a budget like me, you won’t want to waste the nutrition!

When your broth is finished, strain it through a fine mesh sieve.

The finished roasted beef bone broth can be pressure canned, frozen, or stored in the refrigerator up to two weeks. I almost always immediately use some of it to make soup.