Preheat the oven to 400°F (200°C). Place the beef bones on a baking sheet and roast them in the oven for 30 minutes. This step helps to enhance the flavor of the broth.
In a large stockpot, combine the roasted beef bones, onion, carrots, celery, garlic, bay leaves, black peppercorns, and apple cider vinegar.Add enough water to the pot to cover the bones and vegetables.
Place the stockpot over medium-high heat and bring the mixture to a boil. Skim off any foam or impurities that rise to the surface.
Once the broth reaches a boil, reduce the heat to low and let it simmer gently for at least 6-8 hours, or even up to 24 hours for a richer flavor. The longer you simmer, the more flavor and nutrients will be extracted from the bone
Periodically check the broth and skim off any additional foam or fat that accumulates on the surface.
After the simmering time, remove the pot from the heat and strain the broth through a fine-mesh sieve into a clean container. Discard the solids.
If desired, let the broth cool and refrigerate it overnight. This will allow the fat to solidify on top, making it easier to remove. Skim off the fat layer before using the broth or freezing it.
Season the beef bone broth with salt, if desired, according to your taste preferences. The flavorful beef bone broth is now ready to be used in various recipes, such as soups, stews, sauces, or simply enjoyed as a nourishing beverage.