Dinner · From Adam's kitchen

Roasted Beef Bone Broth

Name: Roasted Beef Bone Broth
Prep time: 15 min
Cook time: 285 min
Total time: 300 min
Yield: About 3–4 quarts
Ingredients: 2–3 lb beef soup bones; 3 carrots, cut into large chunks; 3 celery stalks, cut into large chunks; 1/2 white onion, cut into large chunks; 2-inch piece fresh ginger, sliced; 1 whole head garlic, halved crosswise; 2 bay leaves; 1 tbsp black peppercorns; 2 tbsp honey; 1/4 cup apple cider vinegar; Water to the max fill line

Roasting the bones first is where all the flavor comes from: deep, golden and rich. I keep a big jar in the fridge for sipping and cooking, and freeze the rest in small portions. A great one to stock before baby arrives.

Prep Ahead
Weekend Project
Freezer

Makes: About 3–4 quarts
Skill: Weekend Project
Prep: 15 min
Cook: 45 min roasting + 3–4 hr pressure cooking (or 12 hr slow cooker)
Total: About 5 hr, plus 6–7 hr chilling

Roasted bones and vegetables on a tray for bone broth

Bones in a stainless steel pot during bone broth preparation

Roasted bones, carrots and onions on a baking tray for bone broth

Good to know

Prep Ahead
Freezer-friendly
Make-ahead

Before you start

Plan 6–7 hours of fridge time at the end. Heat oven to 450°F. Line a large rimmed baking sheet with foil.

Equipment

Instant Pot (no Instant Pot? Slow cooker on low about 12 hours, same results).
Large rimmed baking sheet (or two smaller pans).
Fine mesh strainer (or colander lined with cheesecloth).
Freezer trays or small containers.

Ingredients

For roasting

2–3 lb beef soup bones
3 carrots, cut into large chunks
3 celery stalks, cut into large chunks
1/2 white onion, cut into large chunks
2-inch piece fresh ginger, sliced
1 whole head garlic, halved crosswise

For the pot

2 bay leaves
1 tbsp black peppercorns
2 tbsp honey
1/4 cup apple cider vinegar
Water to the max fill line

Tip: Most supermarkets carry soup bones in the freezer section; if not, ask the butcher, they usually have some in the back.

Method

Roast the bones and vegetables (45 min)
Spread bones, carrots, celery, onion, ginger and garlic on the sheet; roast at 450°F for 45 minutes, flipping once halfway.
Ready whenBones are deep golden brown and vegetables are caramelized at the edges.
WhyBrowning builds the broth's rich, savory flavor.
Fill the pot (5 min)
Move everything to the Instant Pot; add bay leaves, peppercorns, honey and vinegar; add water to the max fill line.
Pressure cook (3–4 hr)
Lock the lid, set the valve to sealing and cook on high pressure for 3–4 hours. Slow cooker: low about 12 hours/overnight. Safety: let pressure release on its own before opening; the liquid is very hot.
Strain (10 min)
Pour through a fine mesh strainer into a large bowl; discard solids.
Chill and skim (6–7 hr)
Cool, then refrigerate for 6–7 hours. Scoop off the solid fat layer and discard.
Ready whenFat forms a solid layer on top.
Portion and store (10 min)
Keep 32–64 oz in jars in the fridge; freeze the rest in small trays or containers.

Serve it: Sip a warm mug with a pinch of salt, or use in soups, braises, rice and sauces.

Make it cheffy

Roast everything hard

How

Roast everything hard before it goes in the pot.

Why

Caramelized bones and vegetables give a deeper color and a richer, rounder flavor.

Skill you're building: Building flavor through browning.

Make ahead & storage

Make ahead

Plan 6–7 hours of fridge time at the end. Keep 32–64 oz on hand in airtight jars in the fridge and freeze the rest in small portions.

Storage

Fridge in airtight jars (keep 32–64 oz on hand); freezer in small portions. Thaw overnight in the fridge; reheat in a small pot over medium heat until steaming.

Macros per serving

Estimate

Calories: about 45
Protein: about 9 g
Carbs: about 2 g
Fat: about 1 g

Estimate per 1 cup. Rough estimates; actual numbers vary.

A few practical questions

Can I freeze the broth?

Yes. Keep 32–64 oz on hand in airtight jars in the fridge and freeze the rest in small portions. Thaw overnight in the fridge.

How do I reheat and serve it?

Reheat in a small pot over medium heat until steaming. Sip a warm mug with a pinch of salt, or use it in soups, braises, rice and sauces.

How much chilling time should I plan for?

Plan 6–7 hours in the fridge at the end. When the fat forms a solid layer on top, scoop it off and discard.

Back to the recipe box

Roasted Beef Bone Broth

Method

Roast the bones and vegetables (45 min)

Fill the pot (5 min)

Pressure cook (3–4 hr)

Strain (10 min)

Chill and skim (6–7 hr)

Portion and store (10 min)