Roasted Beef Bone Broth

 In Beef, Cooking with KAKE, Dairy Free, Dinner, Easy, Recipes, Soup

It is soup season and the best soups start with amazing broth. This simple beef broth will transform your soups. It is simple to make, but rich in flavor. It takes several hours to make but most of the time is hands-off. I like to make it on a lazy Sunday afternoon.

Roasted Beef Bone Broth

Roasted Beef Bone Broth

Yield: 3.5 Quarts
Prep Time: 5 minutes
Cook Time: 3 hours
Additional Time: 10 minutes
Total Time: 3 hours 15 minutes

This rich bone broth is simple to make and will transform your soups.


  • 2 -2.5 pounds meaty beef bones (See Note for best options.)
  • 2 teaspoons coarse sea salt. 
  • 4 Quarts Water
  • 2 Bay Leaves
  • 1/2 teaspoon whole peppercorns
  • 4 Cloves Garlic
  • 1 Onion
  • 1 Cup Celery (Center parts with leaves are best.)


  1. Preheat Oven to 400 degrees Fahrenheit.
  2. In a large Dutch oven, place meaty bones and sprinkle with 2 teaspoons salt.
  3. Place the pan in the oven without a lid and roast for 1 hour until the meat is dark brown and the bones begin to slightly brown.
  4. Remove from oven and reduce heat to 350 degrees Fahrenheit.
  5. Add water, bay leaves, peppercorns, garlic, onion, and celery.
  6. Cover with lid and return to oven for 2-2.5 hours.
  7. Remove from oven.
  8. Using tongs, pull out meat and bones. Set aside.
  9. Strain the broth to remove veggies and spices. (I like to use a fine mesh strainer. If you want a super clear broth, you can strain it a second time with cheesecloth. See video.)
  10. Use immediately, or freeze for future use.


  • Any beef bones work well. I like to use bones with some meat on them. Shanks, Short Ribs, and Oxtail all work well.
  • If you have marrow bones, you can add them as well, but you want at least half of your bones to have some meat on them.
  • I like to put a fine mesh strainer over a canning funnel and strain straight into containers. You could also strain it into a bowl or soup pot.
  • Be sure to leave room at the top of freezing containers because It will expand as it freezes.
  • If you want super clear broth, strain it twice. The first time gets out the vegetables and spices. The second should go through several layers of cheese cloth or a coffee filter. I honestly don't mind it to be a little cloudy so I don't do the second strain.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 99mgSodium: 518mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 30g

Nutrition information is provided as a courtesy and may not be completely accurate.

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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. Check out her YouTube Channel or listen to the Feed Your Family Tonight Podcast.

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