- 3 pounds beef soup bones
- 3 pounds meaty beef ribs
- 1 tablespoon vegetable oil
- 1/2 cup water
- 3 large carrots, peeled and cut into large chunks
- 2 stalks celery, cut into large chunks
- 1 large onion, with skin, cut into large pieces
- 2 tablespoons tomato paste
- 4 sprigs fresh parsley
- 8 whole black peppercorns
- cold water, to cover
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange bones and ribs on a rimmed baking sheet and drizzle them with vegetable oil. Rub the bones with the oil to coat.
- Roast bones in the preheated oven, turning occasionally, until browned, about 45 minutes.
- Transfer bones to a stockpot. Place the baking sheet on the stove top over high heat; pour 1/2 cup water into the pan, bring to a boil, and scrap the browned bits off of the bottom with a wooden spoon. Remove from heat and pour liquid into the stockpot.
- Stir carrots, celery, onion, tomato paste, parsley, and peppercorns into the stockpot. Pour in enough cold water to cover the bones by 3 inches. Bring mixture to a simmer over medium heat, skimming off any fat that rises to the surface.
- Reduce heat to low; simmer, without stirring, skimming off any fat that rises to the surface during the first hour, until stock is rich and flavorful, 5 to 8 hours.
- Strain stock through a fine-mesh strainer lined with cheese cloth into a clean container. Place container in a sink filled with ice water and stir occasionally until cooled. Cover the container and refrigerate overnight. Once completely chilled, remove and discard any fat that has solidified on the surface.