Line 2 baking sheets with foil and preheat the oven to 425 degrees F.
Arrange the bones and veggies on both baking sheets.
Rub everything with the oil on all sides.
Roast the beef bones and veggies in the oven for 40 to 45 minutes.
Remove from the oven and rest for 10 minutes. Drain off any fat.
Add the roasted beef bones and vegetables to a large stock pot and cover with water.
Place the stockpot on the stovetop and bring to a gentle simmer.
Lower heat to medium-low and allow the bone broth to simmer for 4 to 6 hours.
Remove from heat and allow to cool completely.
Skim the fat from the top and pour it into a large bowl.
Refrigerate overnight and skim any additional solidified fat from the surface.
Divide into airtight containers and store in the fridge for up to 1 week or freeze for up to 3 to 4 months.
Notes
This broth can be enriched with Worcestershire, red wine, or even tomato paste or a dash of apple cider vinegar. It's a fantastic way to add depth, however, it does change the overall broth and we wanted a base stock to have on hand for any dish in the future so we did not include these ingredients in this version.