Recipe

Beef Bone Broth

Roasted beef bones simmered low and slow for a deep, savory broth that sets up jiggly in the fridge.

By Matt Campbell

•

4.8

A clear glass jar of deep brown beef bone broth on a wooden kitchen counter with steam rising

Beef bone broth is one of those kitchen projects that looks serious, sounds intimidating, and then turns out to be mostly: put stuff in a pot, walk away, and feel accomplished every time you open the fridge.

This version is built for real life. We roast the bones for color and that toasty, steakhouse depth. We keep the ingredient list tight and grocery-store friendly. Then we simmer gently until the broth goes from “brown water” to “why does this taste like a hug?”

Use it for soups, ramen nights, gravy emergencies, risotto that tastes like you know what you are doing, or just a mug of broth with a squeeze of lemon when you want something cozy that is not another snack.

Raw beef marrow bones with onions, carrots, and celery arranged on a sheet pan on a bright kitchen counter

Why It Works

Roasting first builds real flavor. Those browned bits on the pan are basically free seasoning. We deglaze them into the pot so nothing delicious gets left behind.
A gentle simmer keeps it clean. Boiling makes broth cloudy and can turn flavors harsh. Low and slow gives you a clearer, smoother broth.
Vinegar helps, but it is not the star. A small splash of apple cider vinegar supports extraction from bones without making your broth taste like salad dressing.
Gelatin is the goal. Using collagen-rich joints and knuckles plus a long simmer gives you that silky body that sets when chilled.

Pairs Well With

Storage Tips

How to Store Beef Bone Broth

Cool it fast and safely: A full 10 to 12-quart pot holds heat for a long time, so do not rely on a quick sit on the counter and do not put a huge hot pot straight into the fridge. Instead, strain the broth, then divide it into smaller, shallow containers so it drops in temperature quickly.

Ice bath method (my go-to): Set the (strained) pot or containers in a sink filled with ice water and stir occasionally until the broth is no longer hot and has cooled down significantly. Then refrigerate.

Refrigerator: Store in sealed jars or containers for up to 5 days. A solid fat cap on top is normal and helps protect the broth. Scoop it off to use for cooking, or leave a thin layer if you are storing.
Freezer: Freeze up to 6 months. Portion into 1 cup containers for cooking, and ice cube trays for small boosts (pan sauces, rice, reheating leftovers).
Reheat: Warm gently until steaming. If it is jiggly like Jell O when cold, you nailed it.

Beef bone broth frozen into cubes in a silicone tray next to labeled freezer containers on a kitchen counter

Common Questions

What bones are best for beef bone broth?

My favorite mix is marrow bones (for richness) plus knuckle, joint, or oxtail (for gelatin). If you can only get one type, choose knuckle or joint bones for body, then add a little meaty shank if you want extra beefy flavor.

Do I have to roast the bones?

No, but I strongly recommend it. Roasting gives you darker color and deeper flavor. If you want a lighter, cleaner broth for delicate soups, you can skip roasting and just simmer gently.

Why is my broth cloudy?

Usually it is from boiling or vigorous bubbling. Keep it at a lazy simmer. Also skim early foam for a cleaner result.

How do I know when it is done?

When it tastes full and beefy, the liquid has reduced a bit, and the bones look like they have given up their secrets. For stovetop, I aim for 12 to 18 hours. You can go longer, but the big flavor payoff is usually in that window.

Is beef bone broth the same as beef stock?

They are cousins. Stock is often simmered shorter and can be made with more meaty bones. Bone broth is typically simmered longer with collagen-rich bones for more gelatin. In your kitchen, the line is blurry and that is fine. If it tastes great, it is doing its job.

Can I make it in an Instant Pot?

Yes. You still want to roast the bones first for best flavor, then pressure cook and let it naturally release.

A ladle skimming light foam from the surface of gently simmering beef broth in a large stainless steel stockpot

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large stockpot (at least 10 to 12 quarts) with lid
Sheet pan for roasting bones
Fine-mesh strainer
Large bowl or second pot for straining
Tongs and a ladle
Optional: cheesecloth for extra-clear broth
Optional: Instant Pot or slow cooker

The first time I made beef bone broth, I treated it like a high-stakes science experiment. Thermometer. Timers. Intense focus. Then I realized the secret is basically the opposite: roast for flavor, simmer gently, and do not panic. Now it is my favorite “quiet background” cook. I make a batch when the week feels chaotic, and suddenly I have soup, sauce, and comfort on standby. Also, opening the fridge to a container of broth that jiggles a little is weirdly satisfying, like your past self left you a delicious trophy.

Beef Bone Broth

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 12 to 18 hours

Total Time 13 to 19 hours

Servings About 12 cups

Ingredients

6 to 7 lb beef bones (mix of marrow bones and knuckle or joint bones; oxtail is great too)
2 medium yellow onions, quartered (no need to peel fully)
3 carrots, cut into large chunks
3 celery ribs, cut into large chunks
1 head garlic, halved crosswise
2 tbsp tomato paste (optional, for deeper color)
2 tbsp apple cider vinegar
2 bay leaves
1 tbsp black peppercorns
1 to 2 tsp kosher salt, plus more to taste (I keep it light and season later)
Cold water, enough to cover (about 14 to 16 cups depending on pot)
Optional add-ins: 2 to 3 sprigs thyme, 1 small bunch parsley stems

Roasted beef bones browned on a rimmed sheet pan with caramelized bits

Instructions

Roast the bones. Heat oven to 425°F. Spread bones on a rimmed sheet pan. Roast 35 to 45 minutes, flipping once, until deeply browned.
Roast the aromatics (optional but great). Add onions, carrots, celery, and garlic to the pan for the last 15 minutes to get a little color. If the pan looks dry, a small splash of water helps prevent burning.
Deglaze the pan. Move bones and vegetables to a large stockpot. Put the sheet pan on the stove over medium heat (or pour a little hot water onto the pan on a heat-safe surface) and scrape up the browned bits. Pour that liquid into the pot.
Build the pot. Add tomato paste (if using), vinegar, bay leaves, peppercorns, and a light amount of salt. Cover with cold water by 1 to 2 inches.
Bring to a gentle simmer. Bring the pot just to a simmer over medium heat. As foam rises in the first 20 to 30 minutes, skim it off. Then reduce heat to low so you see only occasional small bubbles.
Simmer low and slow. Partially cover and simmer for 12 to 18 hours. Check every few hours and add a splash of water if bones start peeking out above the surface.
Strain. Turn off heat. Use tongs to remove large bones and vegetables. Strain broth through a fine-mesh strainer into a large bowl or clean pot. For extra clear broth, line the strainer with cheesecloth.
Cool and chill. Cool safely, then refrigerate. Once cold, skim off some or all of the fat cap if you want. Taste and season with more salt when using in a dish.
Use it. Sip warm with a squeeze of lemon, use as soup base, cook grains in it, or reduce it for an instant pan sauce.

Slow Cooker Option

Roast bones as written. Add everything to a large slow cooker, cover with water, and cook on Low for 18 to 24 hours. Strain and chill.

Instant Pot Option

Roast bones as written. Add to Instant Pot (do not fill past max line), cover with water, add the rest of ingredients. Pressure cook on High for 120 minutes, then let natural release for at least 30 minutes. Strain and chill.

Beef bone broth being poured through a fine mesh strainer into a large bowl on a clean kitchen counter

Nutrition information is estimated.

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Beef Bone Broth

Why It Works

Pairs Well With

Recommended

Chicken Bone Broth

Cozy Beef Pho (Stovetop Shortcut)

Easy Pho Broth (Beef or Chicken)

Tepache (Pineapple Ferment)

Storage Tips

How to Store Beef Bone Broth

Common Questions

Common Questions

What bones are best for beef bone broth?

Do I have to roast the bones?

Why is my broth cloudy?

How do I know when it is done?

Is beef bone broth the same as beef stock?

Can I make it in an Instant Pot?

Beef Bone Broth

Ingredients

Instructions

Slow Cooker Option

Instant Pot Option