Ingredients

• 3–3.5 lb beef or veal bones (mix of marrow and joint bones preferred)
• Optional: 0.5–1 lb meaty bones (short ribs, shanks) for added depth
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 1 tbsp tomato paste
• 1 tbsp neutral oil
• Water to just cover (target total volume under ~3.75 qt)
• Optional aromatics: bay leaf, thyme, peppercorns

Step 1 – Roast Bones and Aromatics

• Preheat oven to 425°F (220°C).
• Toss bones with a little oil and spread in a single layer.
• Roast until deeply browned (not burnt), turning once—look for a dark mahogany color and fond forming on the pan.
• Add vegetables and tomato paste during the last 20–30 minutes; roast until vegetables are browned and slightly caramelized.
• If needed, roast in batches to avoid overcrowding; you want browning, not steaming.

Step 2 – Build the Stock

• Pack bones into the pressure cooker first, minimizing large gaps.
• Add vegetables and aromatics.
• Add water only until everything is just covered (do not overfill; stay under ~3.75 qt total volume).
• Cook at high pressure for 2 hours.
• Allow natural pressure release.

Step 3 – Strain

• Strain through a fine mesh or cheesecloth.
• Discard solids.
• At this stage you have a rich stock.

If you just want beef stock without reducing it to a demi-glace, you can stop here.

Step 4 – Reduce to Demi-Glace

• Return strained stock to a clean pot.
• Simmer uncovered, reducing slowly.
• Stir occasionally as it thickens.

Readiness cues (do not rely on time):

• Liquid coats the back of a spoon in a glossy film
• When cooled, it sets into a soft gel (like loose Jell-O)
• Flavor is intensely savory without tasting burnt or overly salty

Step 5 – Portion and Store

• Pour into shallow containers or silicone molds.
• Chill uncovered until fully set to avoid trapped steam.
• Once firm, cover or transfer to freezer-safe storage.

Portioning guidance:

• Small cubes (1–2 tbsp) for quick pan sauces
• Larger pucks for braises or soups

Storage

• Refrigerated: up to 5 days
• Frozen: several months; quality remains stable if well sealed

How to Use

• Add a cube to a pan after searing meat to instantly create a sauce base
• Enrich soups, stews, or vegetables
• Whisk into reductions with butter for a fast restaurant-style finish

Inspirations

• ThatDudeCanCook: This Trick Forever Changed The Way I Make Beef Stock