Beef Bone Broth

4.93 from 13 votes

This beef bone broth is a rich flavorful broth made from simmering beef bones, vegetables and herbs for several hours to extract all the nutrients and flavor.

Prep Time20

Cook Time8

Total Time8 20

Course: Soups and Stews

Cuisine: American

Keyword: beef bone broth, beef broth from bones

Servings: quarts

Author: Pat Nyswonger

Ingredients

2 pounds oxtails
2½ pounds meaty chuck short ribs preferably meaty ribs from the chuck section
1 large beef soup bone
2 tablespoons olive oil
4 carrots 8-inches each, trimmed and scrubbed, cut into 3-inch pieces
4 stalks celery cut into 3-inch pieces
2 medium yellow onions peeled
1 head garlic cut in half
1 bunch curly leaf parsley
1 to 2 sprigs fresh thyme
1 to 2 sprigs fresh rosemary
2 to 3 bay leaves
2 tablespoons peppercorns
Kosher salt to taste (optional)

Instructions

Preheat the oven to 450°F
Brush the bones and chuck ribs with olive oil, place on a baking sheet and roast in the oven for 20-30 minutes or until they have a dark crust.
Transfer the bones and ribs to a large stock pot, adding the drippings remaining in the baking sheet, scraping in any remaining brown bits.
Add the carrots, celery, onions and garlic. Use kitchen string to tie the bunches of parsley, thyme and rosemary together in one bundle and toss into the pot. Add enough water to cover the bones, chuck ribs and vegetables by 2 or 3 inches, bring the pot to a boil, reduce the heat to it’s lowest point, cover and simmer for 6-8 hours. Taste the broth frequently until it has a dark brown color and rich, flavorful taste.
Remove from the heat and allow to cool to room temperature, then refrigerate it. When it is cold the fat will rise to the top and harden and can be removed. Strain the broth through a fine mesh strainer and discard the vegetables and herbs and bones. Transfer the strained beef bone broth to containers with lids and either refrigerate or freeze.

Notes

Beef chuck roast or brisket can be substituted for the short ribs. The more beef the more flavor.
To get all the crisp, brown bits from the baking sheet, add a little water to the baking sheet and set across two burners over medium-high heat. Scrape loose as much bits as possible and add to the soup pot.
For a clear, non-cloudy beef broth, do not keep the broth boiling. Bring the pot to a boil, then reduce the heat to low and simmer until the broth has a rich, flavorful taste.

Nutrition