Roasting the bones in advance gives a deep, rich flavor to this homemade beef bone broth. I recommend ditching the apple cider vinegar you find in most recipes and using red wine instead. The wine provides the necessary acidity that vinegar offers but with a greater depth of flavor. Black peppercorns, bay leaves, and thyme round out the broth for something both nourishing and delicious.
After roasting the bones, this bone broth can be prepared on the stovetop or in a slow cooker (see recipe note).
- 5 pounds beef soup bones, such as neck, shin, and knuckle bones
- 1 medium yellow onion, quartered
- 4 ribs celery, coarsely chopped
- 12 cups water
- 1/2 cup red wine
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 bunch fresh thyme
- Fine sea salt, as needed
Preheat the oven to 400 degrees F and line a rimmed sheet pan with parchment paper.
Arrange the beef bones, onion, and celery on the prepared sheet pan. Transfer to the oven and roast for 1 hour or until the fat is rendered and the bones are well-browned.
Using a pair of kitchen tongs, dump the roasted bones, onion, and celery into a large stockpot on the stove. Pour in the water and red wine. Drop in the black peppercorns. Bring it all to a boil over medium-high heat, and then immediately turn down the heat to medium-low. Simmer, uncovered, for at least 6 hours and up to 8 hours, skimming off any foam that rises to the surface of the broth as it cooks.
Add the bay leaves and thyme, and continue simmering for another 30 minutes.
Turn off the heat, strain the broth through a fine-mesh sieve, and discard the solids. Adjust seasoning with fine sea salt and serve hot.
To store, pour into mason jars, seal tightly, and keep in the fridge for up to 5 days or in the freezer for up to 6 months.
To prepare in a slow cooker, combine the roasted bones, onion, and celery with the water, red wine, and black peppercorns in a slow cooker. Slow cook on low for 6 to 8 hours. Drop in the bay leaf and thyme, and continue cooking for another 30 minutes.
