Preheat your oven to 450
Place about 4 lbs of bones (about 1 package) in a large roasting pan. Sprinkle onion, carrots, celery and garlic around the bones.
Cook for 45 minutes, or until the bones have caramelized.
Transfer bones and vegetables to a large stock pot, crock pot or Instant Pot.
Deglaze the roasting pan, and add all the juices and browned pieces from the roasting pan into the stock pot, crock pot or Instant Pot.
Cover the bones with water.
Add apple cider vinegar and bouquet garni, if desired.
STOVETOP: If cooking on stovetop, bring to a gentle simmer. Simmer gently, uncovered for 24 hours.
CROCKPOT: Set your crockpot to high, and bring to a boil (approx 3 hours). Lower your crockpot to a low setting, and cook for 24 hours or longer
INSTANT POT: Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 20 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, approximately 40 minutes. Unlock and remove the lid.
Remove bones and vegetables from pot.
Strain the broth by lining a strainer with cheesecloth and set over a large bowl.
Pour broth through strainer. *Discard solids if only making one batch of bone broth, set aside if making multiple batches
Let the broth cool, and remove any fat that has formed at the top. **Cover the cooled bowl of bone broth and place in your refrigerator for several hours. The fat will rise to the top and will be extremely easy to remove from the top.
Put the broth in mason jars and leave about ½ inch at the top so there is room for the stock to expand.
If you’re going to use the beef broth immediately, you can refrigerate it. Otherwise, put in the freezer.