Beef Bone Broth


3 lbs Grass-Finished Beef Bones

1 - 3 Tbsp apple cider vinegar

3 large carrots

1 large onion with skin, quartered

3 celery sticks

1 bay leaf

1/2 tsp peppercorns (or 2 tsp ground pepper)

1 tsp sea salt

Filtered water


1. Rinse bones first if they have a lot of dried blood on them.

2. Optional step: Baking the bones at 375°F for 30 minutes prior to making broth helps draw out the marrow, but this step can be skipped.

3. Make the broth using one of the following methods as a guide:

Instant Pot:

To start the broth, place the bones, veggies and seasonings into the Instant Pot. Pour in the apple cider vinegar and then cover with water to the “full” line.

Secure the lid to your Instant Pot, close the pressure valve and press the Pressure Cook/Manual button. Press the +/- buttons to adjust the time to 90 minutes. (Some other recipes say to cook the bones for as long as 2-1/2 hours, 150 minutes.) Longer than 2-1/2 hours might result in a bitter tasting broth from the vegetables.

Once the cooking is complete, release the pressure valve (manually or by waiting longer) and remove the lid once it is safe to do so.

Stovetop Method:

In a large soup pan or Dutch oven, place the bones, apple cider vinegar, veggies, and seasonings.

Fill pot with filtered water until it covers the bones by about an inch.

Bring to a simmer over medium-high heat, then reduce heat to as low as your stove will go. You want it to just be barely bubbling.

Cover with the lid slightly ajar and cook for up to 48 hours for beef bones. If cooking overnight on the stove makes you nervous, you can place the whole pot (covered) in the fridge overnight, and restart the cooking time in the morning.


4. Strain the broth into a large bowl through a colander.

5. Once cool enough, refrigerate until well chilled and then remove the solid cap of fat that rises to the top.6. Place the broth in smaller containers before freezing. Drink it on its own in a mug, or include it in soup, sauce, or gravy recipes. Add more salt as needed.

Photo credit to: