Place the beef bones in a 9×13 pan, roast at 425 degrees for 45 minutes to an hour.
Remove bones from oven.
Using tongs, transfer to a crockpot or large heavy stock pot with about 2 gallons of filtered water.
Add about 4 tablespoons of vinegar, I use Bragg’s Apple Cider Vinegar.
Add a few cracks of pepper and about 2 teaspoons of Celtic or Himalayan Sea Salt.
Bring to a boil momentarily, then reduce heat to a low simmer for 12-48 hours. I usually start mine during the day and strain it the following day so maybe 18 hours typically, but sometimes I let it go the full 48 hours.
When I’m ready to strain I just place a large bowl in my kitchen sink and put a large strainer over it then pour through. I then strain through a fine mesh to get out all the small bits as well.
Transfer the broth to containers. I like to use quart jars, and I always fill them inside my sink, not on the counter…just in case one ever breaks. So far so good.
Will keep for in the fridge for one week or in the freezer for three months.