Garlic Bone Broth

By: Marge Perry & David Bonom

  • Yield: 6-8 Servings
  • Course: Soup



  • 3 1/2 pounds oxtails
  • 2 pounds beef shank bones
  • 2 pounds bone-in beef short ribs
  • 1 (6-ounce) can tomato paste
  • 1/4 cup red wine vinegar
  • 3 medium onions, coarsely chopped
  • 3 carrots, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 15 garlic cloves, peeled
  • 1 tablespoon olive oil
  • 1 bunch fresh parsley
  • 10 fresh thyme sprigs
  • 3 bay leaves
  • 20 black peppercorns
  • 1/2 ounce dried porcini mushrooms
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper



  1. Preheat the oven to 375°F.
  2. Brush the oxtails, shank bones, and short ribs with the tomato paste and transfer to two rimmed baking sheets. Roast, turning occasionally, until browned, 45-50 minutes. Transfer oxtails, shank bones and short ribs to a large stockpot; add 6 quarts water and the vinegar and bring to a boil. Immediately reduce the heat to medium and simmer 1 1/2 hours, skimming off the fat and any foam.
  3. Meanwhile, combine the onions, carrots, celery and garlic in a bowl; add the oil and toss to coat. Spread the vegetables onto two rimmed baking sheets and roast, stirring occasionally, until lightly browned, 40-45 minutes. Add the vegetables, parsley, thyme, bay leaves, peppercorns and porcini mushrooms to the stockpot after it has simmered the initial 1 1/2 hours. Return to a simmer then reduce the heat to medium-low so that the liquid is barely simmering, just a few bubbles here and there. Continue cooking the soup for 12 hours. (You may have to adjust the heat to keep it from cooking too vigorously.)
  4. Strain the soup through a wire mesh sieve. You can discard the solids or remove the beef from the bones and save for another meal. Skim fat from the soup. You should have 3 quarts of liquid: if you have more pour the soup into a clean pot, bring to a simmer over medium heat and cook until reduced to 3 quarts. Season the soup with salt and pepper.