Name: Beef Bone Broth
Cook time: 30 minutes
Total time: 6–12 hours
Yield: About 8 cups of broth
Ingredients: 4 lb. beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher); 2 medium unpeeled carrots, cut into 2” pieces; 1 medium leek, end trimmed, cut into 2” pieces; 1 medium onion, quartered; 1 garlic head, halved crosswise; 2 celery stalks, cut into 2” pieces; 2 bay leaves; 2 Tbsp. black peppercorns; 1 Tbsp. cider vinegar (optional)

Dutch oven with ingredients for beef broth including beef bones onion bay leaf and more.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone

The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand adds even more flavor and richness. Season with salt and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for hearty sauces and healthy soups.

Editor’s note: Early adopters of the bone broth sipping trend swore by adding a splash of vinegar to the pot, claiming the addition helped to extract various nutrients from the bones. The theory has since been disproven, as the only thing needed is a long, slow cooking time (or the high heat of a pressure cooker). Still, some have grown accustomed to the taste, so we’ve included it as an optional ingredient here. Additionally, an earlier version of this recipe suggested simmering the broth for up to 24 hours. Upon further testing and expert consultation, we found it to have a robust flavor and richly gelatinous texture at just 8 hours, but we have given a range of up to 12 hours for folks who want to push it further. 01/2025

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What you’ll need

Slotted Spoon
$16 At Amazon
8-Quart Stockpot
$299 At Amazon
Fine Mesh Strainer
$16 At Amazon
Pepper
$8 At Burlap and Barrel

Recipe information

Total Time
6–12 hours
Yield
About 8 cups of broth

Ingredients

4 lb. beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)

2 medium unpeeled carrots, cut into 2” pieces

1 medium leek, end trimmed, cut into 2” pieces

1 medium onion, quartered

1 garlic head, halved crosswise

2 celery stalks, cut into 2” pieces

2 bay leaves

2 Tbsp. black peppercorns

1 Tbsp. cider vinegar (optional)

Preparation

Step 1
Preheat oven to 450°F. Place 4 lb. beef bones, 2 medium unpeeled carrots, cut into 2” pieces, 1 medium leek, end trimmed, cut into 2” pieces, 1 medium onion, quartered, and 1 garlic head, halved crosswise, on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
Step 2
Stovetop method: Fill a large (at least 6-qt.) stockpot with 12 cups of water (preferably filtered). Add 2 celery stalks, cut into 2” pieces, 2 bay leaves, 2 Tbsp. black peppercorns, and 1 Tbsp. cider vinegar (if using). Scrape the roasted bones and vegetables into the pot along with any juices or browned bits stuck to the pan. Add more water if necessary to cover bones and vegetables. Cover pot with a tight-fitting lid and bring to a boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, at least 5 but up to 12 hours—the longer you simmer it, the more gelatinous your broth will be. (Do not leave on stovetop unattended.) Add more water as necessary to ensure bones and vegetables are fully submerged.
Instant Pot method: Combine 2 celery stalks, cut into 2” pieces, 2 bay leaves, 2 Tbsp. black peppercorns, and 1 Tbsp. cider vinegar (if using) in an Instant Pot. Scrape the roasted bones and vegetables into the Instant Pot along with any juices or browned bits stuck to the pan. Add 12 cups water and, using sauté function, bring liquid to a simmer, spooning off any foam that rises to the surface. Lock lid and cook broth on high pressure for 2 hours; release pressure manually. Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Cool broth until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth and discard or reserve for another use.
Do ahead: Broth can be stored for up to 5 days in the refrigerator or 6 months in the freezer.

TagsEpicurious Stock Beef Meat Short Rib Beef Rib Starter Lunch Dinner Keto Nut Free Gluten Free Easy Meal Prep Simmer Slow Cooker

Recipe notes

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