Slow-Simmered Beef Bone Broth
A rich, mineral-packed beef bone broth simmered low and slow with aromatic vegetables and a splash of apple cider vinegar to pull every bit of collagen and flavor from the bones. Sip it on its own, use it as a base for soups and sauces, or freeze it in batches for an easy, nourishing staple.
Nutrition Per Serving
Values are estimates per serving (6 servings total · 1096 kcal total).
Ingredients
- 3 lb (1361g) Short ribs (bone-in beef)
- 12 cups (2840ml) Water (still)
- 1 large Onion (yellow raw) (quartered)
- 2 medium Carrot (raw) (roughly chopped)
- 2 stalks Celery (raw) (roughly chopped)
- 4 cloves Garlic (raw) (smashed)
- 2 tbsp Apple cider vinegar
- 2 leafs Bay leaves (dried)
- 1 tsp Black pepper (ground)
- 1 tsp Salt (table)
- 1/4 cup Parsley (fresh) (for garnish (optional))
Instructions
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1Place the short ribs in a large stockpot or slow cooker. Cover completely with the water.
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2Add the apple cider vinegar and let the pot sit, uncovered, for 20–30 minutes before turning on the heat. This resting step helps draw minerals out of the bones during cooking.
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3Add the quartered onion, chopped carrot, chopped celery, smashed garlic, bay leaves, black pepper, and salt.
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4Bring the pot to a gentle boil, then immediately reduce the heat to a low simmer. Skim off any foam or impurities that rise to the surface during the first hour.
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5Cover partially and let the broth simmer on low for 12–24 hours, checking occasionally to make sure it maintains a gentle simmer rather than a rolling boil. The longer it simmers, the deeper the flavor and the more collagen is released.
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6Once finished, remove the pot from the heat and let it cool slightly. Strain the broth through a fine-mesh sieve into a large bowl or storage containers, discarding the bones, vegetables, and bay leaves.
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7Skim any excess fat from the surface if desired, or reserve it for cooking.
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8Season with additional salt to taste, ladle into bowls, and garnish with fresh parsley, or portion into containers and refrigerate for up to 5 days or freeze for up to 6 months.
Macro Breakdown
Few things feel as restorative as a mug of homemade beef bone broth, and this slow-simmered version delivers all the depth of flavor without unnecessary extras. Built on short ribs, this recipe relies on bone-in beef to release collagen, marrow, and minerals over many hours of gentle cooking, resulting in a broth that's noticeably richer and more gelatinous than anything you'll find in a carton. The long simmer time does most of the work, so once the pot is on the stove, the recipe practically takes care of itself.
The foundation of any great bone broth is the bones themselves, and short ribs are an excellent choice because they combine meat, bone, marrow, and connective tissue in one cut. As the broth simmers, collagen from the connective tissue slowly breaks down into gelatin, which is what gives a properly made bone broth its silky, slightly thickened texture once chilled. This gelatin is also linked to amino acids like glycine and proline, which are associated with joint and gut-lining support, making bone broth a popular staple among people focused on recovery and digestive health.
A splash of apple cider vinegar added at the start plays a quietly important role. The mild acidity helps draw calcium, magnesium, and phosphorus out of the bones and into the liquid, which is part of why letting the pot rest before heating makes a noticeable difference in the final mineral content of the broth. Meanwhile, the aromatic base of onion, carrot, garlic, and celery infuses the broth with a savory backbone, while bay leaves and black pepper round out the flavor without overpowering the natural richness of the beef.
Nutritionally, beef bone broth is prized for being high in protein while remaining naturally low in carbohydrates, which is exactly why it fits so cleanly into several structured eating patterns. It's a natural fit for the Ketogenic Diet, where minimizing carbs while keeping protein and fat moderate is the priority, and it works equally well within the Paleo Diet and stricter Carnivore Diet, both of which favor whole-food, animal-based ingredients over processed alternatives. For those following the AIP (Autoimmune Protocol), bone broth is often considered a foundational food thanks to its simple, whole-ingredient profile and reputation for being gentle on digestion.
Beyond drinking it straight from a mug, this broth is versatile enough to serve as the base for soups, stews, risottos, and pan sauces, instantly deepening the flavor of anything it touches. Because it freezes so well, it's worth making in a large batch and portioning it into smaller containers, ready to pull out whenever a recipe calls for stock or whenever you simply want something warm and nourishing on a cold day. A slow-simmered pot of bone broth is proof that some of the most rewarding recipes are also the simplest, built from just a handful of ingredients and a generous amount of patience.
Whether you're sipping it on its own or using it to build out other meals, this Slow-Simmered Beef Bone Broth is a low-effort, high-reward staple worth keeping in regular rotation, especially once the colder months roll in and a warm mug of something restorative becomes part of the daily routine.