Roasted Beef Bone Broth

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

Prep Time 15

Servings 20 cups

Preheat your oven to 425°.
Rub your beef bones down with olive oil on both sides.
Sprinkle generously with salt.
Roast in the oven for 30 minutes. If your bones are frozen or semi-thawed roast for 45 minutes.
After the first 30-45 minute roast, flip the bones over and add the onions and carrots.
Roast for an additional 30 minutes.
Transfer the beef bones, carrots and onions to a large stock pot.
Add roughly 3/4 of the water to your stock pot, leaving 1/4 of it set aside.
Bring the stock pot to a very quick boil and immediately reduce to a gentle simmer.
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.
Pour the contents of the roasting pan into the stock pot.
Simmer your broth anywhere from six to 24 hours. The longer it simmers, the more nutritious it becomes.
When your broth is finished, strain it through a fine mesh sieve.
Finished broth can be pressure canned, frozen, or stored in the refrigerator up to two weeks.

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