top of page

Beef Bones Recipes

Some of our favorites include: Roasted Beef Bone Broth, Roasted Bone Marrow




Discover the rich and nourishing flavors of beef bones with McPhee's Butcher Block! Whether you're savoring the wholesome goodness of Roasted Beef Bone Broth or indulging in the luxurious taste of Roasted Bone Marrow, these recipes are simple, satisfying, and full of deep, hearty flavors. Perfect for enriching your meals or enjoying on their own, these beef bone recipes are a must-try for any home cook. Let's get started and explore the delicious possibilities that beef bones have to offer!




Roasted Beef Bone Broth

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.

20 Minute Prep Time - 18 Hour Cook Time

Roasting Pan & Strainer Required



Section 1: Ingredients


  • 6 pounds Beef bones (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


Section 2: Directions


Roasting The Bones And Vegetables:

  1. 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.

  2. 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.

  3. Use your largest stockpot. Ensure it is oven save if you'll be doing any of the cooking in the oven.


Stovetop Instructions:

  1. 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.

  2. 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:


  1. 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.

  2. 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:

  1. Due to the size of the Instant Pot, plan on cooking in two separate batches.

  2. 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).

  3. Repeat with remaining ingredients to make second half.

Straining & Storing Instructions:

  • 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.


Roasted Bone Marrow

Roasted Bone Marrow using beef bones makes the base for various tasty dishes. It can be served alone as delicate appetizer. All you need is salt, ground black pepper and fresh herbs to enjoy it on a slice of toasted bread !

Total Time: 25 minutes, Serves 4 People



Section 1: Ingredients


  • Four 2 inch marrow bones

  • sea salt and ground black pepper to taste


Section 2: Directions


  1. Preheat the oven to 200 C / 392 F.

  2. Cover the baking sheet with baking paper.

  3. Place the bones standing up on the baking paper.

  4. Roast the bones for 20 minutes. When done, marrow puffs from the center. To test if done, insert a skewer in the center and touch your hand. It should be hot.

  5. Serve immediately with toasted bread, chopped fresh herbs or lettuce.


16 views

Comments


bottom of page