How to roast beef bones

How to Roast Beef Bones: Beef bones come in various shapes and sizes, from the girth of shin bones to the curve of rib bones or the scale of the aitch bone. For generations, chefs and cooks have used these bones to enrich their dishes. When roasted and simmered for hours, they create an exceptional stock. Shin bones, in particular, contain unctuous, wobbly marrow at their centre, ideal for adding depth to dishes or enjoyed on its own in various preparations.

Beef bones are ideal for creating rich stocks, sauces, and broths. Simmered for hours with select vegetables, herbs, and spices, they release fat, flavour, and gelatin, resulting in a brilliant stock to elevate all kinds of dishes. For a sauce or jus, brown the bones with mirepoix and wine before reducing to a glossy finish.

Bone marrow, found within beef bones, is highly prized. It can be simply roasted and spread on toast, or used in compound butters, enriching a bordelaise sauce, or even as a pie filling for an indulgent twist.

Roasting bones enhances their flavour and adds a rich, caramelised depth to your stock, resulting in a more complex taste, deeper colour, and an excellent release of gelatin.

Roasting bone marrow is also the simplest way to cook it, allowing you to extract its unctuous goodness with ease.

1. Preheat your oven to 200°C.
2. Remove the bones from the fridge and packaging, placing them in a large roasting tray. Spread them out in a single layer.
3. Roast the bones for 20-minutes, then carefully turn them using tongs. Return to the oven for another 20-minutes.

1. Preheat your oven to 180°C.
2. Remove the marrow bones from the fridge and packaging, and place them in a roasting tray.
3. Season the marrow with sea salt.
4. Roast in the oven for 25-30 minutes.
5. Allow to cool slightly before using or serving.

• After roasting the bones, deglaze the tray with water (for stock) or wine (for sauce/jus) to capture every bit of flavour.
• Scatter a mix of herbs and breadcrumbs over the bone marrow halfway through roasting for added texture and taste.
• For marrow bones, soak them in cold, salted water overnight to remove any excess blood from the marrow.

Beef Stock Recipe by Lulu Cox
In this traditional beef stock recipe, Lulu Cox begins by roasting bones at 200°C to deepen flavour and develop a rich colour. Once browned, the bones are gently simmered with parsley stalks, bay leaves, thyme, and roughly chopped vegetables. The result is a full-bodied stock, perfect for soups, sauces, or as a versatile base. After a few hours of simmering, strain the stock and store in the fridge or freezer.

Beef Bone Broth Recipe by George Ryle
George Ryle’s beef bone broth recipe is designed to yield a nutrient-rich broth. Start by roasting the beef bones, then simmer them slowly in water with a blend of herbs and vegetables. This extended cooking draws out gelatin and nutrients, creating a restorative, flavourful broth perfect for sipping or adding depth to recipes.