Bone Broth Basics

Bone Broth Basics

January 10, 2019

As one of the leading sellers of beef bones, we're frequently asked about how to  make bone broth. Whether you're a first timer, or a bone broth veteran, this recipe gets great results every time!


  • 2-3 pounds Organic Grass-Fed Beef Bones (Pro Tip: make sure they come cut small enough to fit into your stock pot);
  • 2 tablespoons apple cider vinegar;
  • 2 onions (peeled, cut into quarters);
  • 2-3 carrots (cut into halves or quarters);
  • 2-3 celery stalks (cut into halves or quarters);
  • 5-6 garlic cloves (peeled);
  • 1-2 tablespoons black pepper (or to taste) 


Blanch the beef bones
    • Add the pones to a large stock pot and cover completely with cold water;
    • Bring the water to a full boil;
    • Reduce heat and simmer for about 20 minutes;
    • Drain the water from the stock pot;
    Roast the beef bones
      • Preheat over to 450 degrees;
      • Place blanched beef bones on a roasting pan or sheet tray;
      • Roast bones until they are a deep brown color (about 40 minutes);
      Make the broth
        • Return bones to your stock pot;
        • Add apple cider vinegar, onions, carrots, celery, and pepper;
        • Add enough cold water to cover everything;
        • Bring to boil over medium heat;
        • Reduce heat to low and simmer for at least 3 hours (Pro Tip: the longer you let it simmer the more concentrated the flavor);
        • Occasionally skim foam and excess fat from the surface;
        • Strain stock through a fine-mesh sieve into a large bowl (discard the solids)

        Storing and Serving

        • Broth can be stored in air tight containers in the refrigerator for 4-5 days and in the freezer for up to 6 months;
        • Sip the broth or use it as a base for soups and stews;


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