Full recipe includes blanching and roasting the beef bones. See notes below for explanation.

• Preheat your oven to 425°F.
• Bring a pot of water to boiling and submerge your beef bones in the boiling water for about 10-15 minutes.
• Remove the blanched beef bones from the pot and place them on a rimmed baking sheet. If you are using a cast iron dutch oven, you can alternatively roast your bones in the dutch oven.
• Once preheated, place your bones in the oven for about 15-20 minutes, or until they are a nice deep brown.
• Once the bones are roasted, combine all ingredients in your dutch oven or stockpot. Add the water last. Let the ingredients sit for at least 30 minutes.
• Cover with a lid and turn the heat to high. Let the mixture come to a boil, and then reduce to low so that it is a slow simmer.
• Simmer for 48 hours. If you are uncomfortable having your stovetop on for 48 hours continuously, you can alternatively use a Crock-Pot. If you use a Crock-Pot, cook on low for 48 hours.
• After 48 hours, strain the broth through a fine mesh strainer. I like to place my fine mesh strainer above a large bowl and ladle the bone broth onto it.
• After straining, transfer the bone broth to mason jars.
• Refrigerate or freeze the bone broth. I usually put one or two jars in the refrigerator for immediate use and freeze the rest. When freezing, be sure to leave several inches of space above the liquid level in order to prevent the mason jar from cracking when the bone broth expands.