Ingredients:

  • 4 lbs mixed beef bones (knuckles, marrow bones, oxtail, or short ribs)
  • 2 large yellow onions, skin on, quartered
  • 3 large carrots, cut into 2-inch chunks
  • 3 stalks celery, including leafy tops
  • 1 head of garlic, halved crosswise
  • 2 tbsp raw apple cider vinegar
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • 4 quarts filtered water

Instructions:

  1. Preheat the oven to 450°F.
  2. Roast the 4 lbs of beef bones on a baking sheet for 30 minutes until they are browned and sizzle.
  3. Place the roasted bones into the pressure cooker liner.
  4. Deglaze the baking sheet with a splash of water, scraping up all the brown bits, and pour into the pot.
  5. Add the quartered onions, 2 inch carrot chunks, celery, halved garlic head, peppercorns, and bay leaves.
  6. Pour the 2 tbsp of apple cider vinegar and 4 quarts of filtered water over the ingredients.
  7. Seal the lid and set the pressure cooker to High Pressure for 2 hours.
  8. Allow a natural pressure release for at least 20 minutes until the pin drops naturally.
  9. Strain the liquid through a fine mesh sieve into a large bowl or pot.
  10. Cool the broth quickly in an ice bath before moving it to the refrigerator.