Beef bone broth made from roasted beef bones, vegetables and herbs is the most delicious stock that is perfect for stews, soups, gravy and roasts. The beef bones and vegetables are roasted and then the beef broth can be made on the stove, in the oven, or in an Instant Pot.
Why this recipe works so well:
- Roasting can enhance the flavor through Maillard reaction with the browning on the surface of the food.
- Using beef bones that have meat, fat, and marrow will infuse the beef stock with rich minerals, nutrients, vitamins, amino acids, essential fatty acids, and protein. That's why I like to call my broth liquid gold!
- By making homemade roasted beef broth yourself versus buying some from the store, you can ensure the freshness of your ingredients as well as the quality.
- You can make a huge batch and then freeze quart sized batches so that you always have beef broth on hand.
If you've never made your own stock from beef bones, boy are you in for a treat. I never knew beef broth could taste so amazing!
The process is an investment for sure. Its easy to make, but its not a quick process (but it is much quicker if you use the Instant Pot).
Making your own roasted beef broth is a labor of love, and I guarantee its worth every minute it takes to make it.
How to roast the bones:
- You start the process with as many beef bones as you can fit in a single layer in your roasting pan. For this batch, I had about four ribs and six meaty bones.
- Rub both sides with olive oil and kosher salt.
- Roast the bones in a 425 degree F oven for about 30 minutes. Then, turn them over, add the onions, celery, carrots, and tomato paste and continue roasting for about 20 minutes.
How to make beef broth on the stove top:
You can make the beef stock on the stove. This is the way I used to do it, but it takes a long time (the longer the better).
- Transfer everything from the roasting pan to a large stock pot. Add water to the roast pan and scrape the bottom to release anything that might have stuck. Transfer all of that liquid to the pot.
- Add garlic, pepper, thyme and bay leaves to the pot. Do not cover, bring to a boil, then reduce the heat as low as it will go while it maintains a gentle simmer.
- Cook for a minimum of 6 hours up to a full day. When done, strain the broth and use within a few days or freeze for longer storage.
You can make it in the oven too.
If you don't want to babysit the beef stock on the stove or have somewhere to be, you can cook it in the oven.
Just be sure that your stockpot is oven safe. Follow the same directions as you would when cooking on the stove, but instead of reducing the heat and simmering on the stove, transfer it to a 200 degree oven.
When I use the oven cooking method, I let it cook all night and will strain it in the morning.
My preferred method: the Instant Pot.
Not only will using the Instant Pot reduce your cooking time by many hours, but cooking under pressure will extract the most amount of flavor and nutrients from the bones and vegetables.
The only downside is that you will most likely have to make it in batches because the Instant Pot is not nearly as large as a stock pot.
To make beef broth in the Instant Pot, transfer the roasted bones and vegetables from the pan to the Instant Pot and add water, garlic, pepper, thyme and bay leaves. Close the lid and cook on high pressure for one hour (I've gone as long as two hours).
Pro Tips when making beef broth:
- Beef bones: The important thing about the bones is that you get some with a bit of meat and you also want to make sure they are packed with marrow (that white stuff inside the round bone). This combination is what will make your beef broth OUTSTANDING.
- Where to buy beef bones: If you know a farmer who sells grass fed beef, you can almost always get beef bones from them. Not everyone knows how to use them so they don't bring the bones home with their meat order. You can also usually get them from the meat counter at your local super market.
- Roasting Tips: Be sure that your roasting pan is not overly crowded. The meat and the vegetables need contact with the hot oven air in order to brown. Roast in batches, if necessary.
- Freezing: I highly recommend making a huge batch of beef broth and storing it for future use. To freeze, you must refrigerate the broth first. Then, transfer to a quart sized storage container and freeze until ready to use.
- Drink it! When you're sick, there is nothing better. I drink my homemade beef broth out of a tall glass with a straw. That way all the fat will rise to the top and you won't suck any up from the bottom. Smart, eh?
My favorite recipes that use my beef bone broth:
- Tender Beef Burgundy
- Classic Beef and Noodles
- Instant Pot Beef Stew
- Classic Beef Stroganoff
- Instant Pot Corned Beef and Cabbage
- Instant Pot Beef Stroganoff
- Winter Minestrone Soup
- Perfect Pot Roast
- Swedish Meatballs
Step by step recipe video
Watch me make my roasted beef bone broth in the video in the recipe card below.
I love hearing from my readers so please leave me a comment below to let me know what you think!
Roasted Beef Broth
CLICK TO PLAY RECIPE VIDEO
Ingredients
- 6 pounds Beef bones (grass feed recommended, mixture of ribs and meaty bones with a lot of collagen, about 6-7 pounds total)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 large onions (chopped)
- 2 celery stalks (leaves included, chopped)
- 3 large carrots (peeled and chopped)
- 1 tablespoon tomato paste
- 1 head of garlic (outer papery skin removed, bottom chopped off to expose the cloves but leaving the head in tact (as if you were roasting it))
- freshly ground pepper
- 1 tablespoon fresh thyme
- 2 bay leaves
Instructions
Roasting the bones and vegetables:
- Preheat the oven to 425 degrees F. Place the bones in a large roasting pan (like what you'd roast a turkey in). Rub both sides of the meaty bones with oil and sprinkle with salt. Roast in hot oven for 30 minutes. Your kitchen will smell awesome.
- After 30 minutes, flip the bones, add the onions, celery, carrots, and tomato paste and continue to roast for another 20 minutes. Remove from oven.
- Use your largest stockpot. Ensure it is oven save if you'll be doing any of the cooking in the oven.
Stove top instructions:
- Transfer all of the roasted meat and vegetables from the roasting pan to a very large stockpot. Using a total of 5 quarts of water, add 1-2 quarts at a time to the empty roasting pan, scrape sides, swirl it around, and then pour it into the stockpot to make the broth. Repeat until you have added a total of about 5 quarts of water to the pot, but make sure you get every bit of flavor possible out of that roasting pan.
- Add the head of garlic, pepper, thyme and bay leaves to the pot. Bring to a boil (uncovered), and then reduce heat so that broth is percolating at a gentle simmer. Cook at this temperature for a minimum of 6 hours up to a full day. You can also transfer pot to a preheated 200 degree F oven (this is what I do to let it cook overnight).
Oven instructions:
- Transfer all of the roasted meat and vegetables from the roasting pan to a very large oven safe stockpot. Using a total of 5 quarts of water, add 1-2 quarts at a time to the empty roasting pan, scrape sides, swirl it around, and then pour it into the stockpot to make the broth. Repeat until you have added a total of about 5 quarts of water to the pot, but make sure you get every bit of flavor possible out of that roasting pan.
- Add the head of garlic, pepper, thyme and bay leaves to the pot. Transfer pot to a preheated 200 degree F oven and cook, uncovered, for 6 hours up to over night.
Instant Pot instructions:
- Due to the size of the Instant Pot, plan on cooking in two separate batches.
- Add half of the roasted meat and vegetables to the Instant Pot (refrigerate remaining until ready to use). Add half of the garlic, pepper, thyme and bay leaves. Fill to the top level with water. Seal lid and cook on high pressure 1-2 hours (1 hour works, longer is better if you have the time).
- Repeat with remaining ingredients to make second half.
Straining and storing:
- Strain stock and discard solids. Drink, use in a recipe, or refrigerate until the broth is chilled If using within the next few days, keep refrigerated. Otherwise, freeze if using at a later time.
Notes
Pro Tips when making beef broth:
- Beef bones: The important thing about the bones is that you get some with a bit of meat and you also want to make sure they are packed with marrow (that white stuff inside the round bone). This combination is what will make your beef broth OUTSTANDING.
- Where to buy beef bones: If you know a farmer who sells grass fed beef, you can almost always get beef bones from them. Not everyone knows how to use them so they don't bring the bones home with their meat order. You can also usually get them from the meat counter at your local super market.
- Roasting Tips: Be sure that your roasting pan is not overly crowded. The meat and the vegetables need contact with the hot oven air in order to brown. Roast in batches, if necessary.
- Freezing: I highly recommend making a huge batch of beef broth and storing it for future use. To freeze, you must refrigerate the broth first. Then, transfer to a quart sized storage container and freeze until ready to use.
- Drink it! When you're sick, there is nothing better. I drink my homemade beef broth out of a tall glass with a straw. That way all the fat will rise to the top and you won't suck any up from the bottom. Smart, eh?
NUTRITION INFORMATION
This was originally published in January 2015 and has been updated with more information and cooking tips. Don't worry - I haven't touched the recipe. I wouldn't dare! I've been making it this way for years.
Pam M.
I love canning. Can I use a pressure cooker?
Krissy
Yes! I've never canned beef broth as I prefer to freeze it, but if you were to can, a pressure canner is the right way to go.
Kim P.
I really love having my own beef and chicken stock on hand! Another tip I’d like to share is to freeze some of each stock in ice cube trays. I then transfer cubes to large freezer bag. When making stir fry’s etc., you can grab a cube or two to add to your recipe! Very convenient!
Diana L Nordahl
Oh my! A fabulous recipe. I used a variety of beef bones from ribs to little pieces and after the first half of roasting, it brought my husband out to the kitchen with its fragrant smelling aromas. While a little time is needed up front in making this, the end result leaves one with plenty of fabulous broth to use for the future. Anything worth having is worth putting a little time in to it. Thank you Krissy for this recipe.
Christina Conte
Oh this homemade broth is soooo much better than any type of store-bought version! Much healthier and nutritious, too! Love it!
Irina
I am learning your recipe of roasted beef broth word by word... It is different from what I make, and it sounds flavorful and delicious! WOW! I never stop learning and enhancing my recipes! Thanks.
Anita
Using bone to make broth is simply the best, and beef is not an exception. This is so so good. And it's always a great idea to make a big batch in one go. 🙂
Rebecca
I need to try this! I love homemade broths
Alexandra
Homemade broth is so good. Thank you for such a delicious recipe - I love having this on hand.
Bonnie M Schneider
Make vegetable beef soup with veggies and barley, It is very good. The meat works great for this.
Claudia
Can’t wait to make this recipe. Do you have any suggestions of what to do with the cooked meat and vegetables once you’ve taken it out of the oven and it’s been removed from the broth?
Krissy
I feed it to my chickens! But knowing that not everyone has chickens, you can still eat it. It's just that the meat you use for stock isn't always the most wonderful and there's a lot of labor involved to separate it and the veggies get rather mushy. Krissy
Brenda
I love this recipe and will definitely use it but you mentioned giving the bones to your dog, garlic and onion are used in the boiling of the bones, both are toxic to dogs. Won't the garlic and onion seep into the bones and possibly make your dog sick?
Krissy
Hi Brenda! I definitely wouldn't advise for you to do anything that makes you nervous. I wouldn't give the bones to the dog either because once they're cooked, they can splinter. I have given the meat/marrow/fat and carrots to my dog before and he loved it, but definitely don't do it if you're unsure.
Bonnie Campeau
when you do the 6 -24 hour cooking, do you cover it?
Krissy
I don't because I like it to be as concentrated as I can, but you can totally cover it to maintain the volume if you wish.
Felicia
Could you detail the steps of making the stock in the Instant Pot after the roasting, please?
Krissy
Hi Felicia, Super easy: I just take everything out of the roasting pan and add it to the instant pot and fill it with water. I like to cook on high pressure for two hours (you can do less, but ain't nothing wrong with a full two hours). Easiest to just let it natural release, but you can quick release if needed. Then just strain, cool and store.
Lorie
Thank you for answering my question above about the protein. I making it right now. What I’m wondering is, if you are using the oven method for overnight simmering, couldn’t you just add the water to the roasting pan instead of transferring everything to a stock pot? Inquiring minds! Also, I’m someone who hates washing dishes.
Krissy
I hate dishes too. I suppose you could just use the roasting pan. I had never thought about doing that. I'm actually going to make a ton of beef broth today but after roasting, I'll be making it in the Instant Pot. I find that's actually the best method.
Lorie
One gram of protein? How can that be right?
Krissy
Hi Lorie, I just made some tweaks to the recipe card because the servings were off, but it still doesn't seem right. The nutritional information is only an estimate. Since this beef broth recipe makes about 5 quarts, I set the serving size to 1 cup which makes 20 servings. The recipe card seems to think 6 pounds of beef bones divided by 20 isn't all that much protein. For this particular recipe, I am not certain how reliable that nutritional info is. Sorry!
Katherine Goodman
Can you use a crock pot for the overnight step?
Krissy
yes
mary spain
you do not say how long they can stay in the jars or if you have to seal them, please.
Krissy
The broth should be used within 4-7 days if refrigerated. If you can properly, it should last a year.
Vicky
I just saw this recipe and the color is beautiful. Those meaty bones that you roasted are from the shank and marrow is what's inside the bone. I personally LOVE to spread the marrow on some rye bread with butter and add a little salt.
Shinee
I leave this whole broth making, whether it's chicken or beef, to my MIL. She makes whole bunch of them and shares canned ones to use throughout the winter. I'm so grateful for that. But thank you for sharing your method, because now I know how to do it. 🙂