Beef shank bones and short ribs give this homemade stock depth and body. Use it to make Beef-Barley Soup or Seven-Onion Soup.
Preheat the oven to 400 degrees. Place all of the ingredients in an 8-quart Dutch oven. Add 2 cups of water and roast in the oven for 30 minutes.
Remove the pot from the oven and add water to cover. Simmer on top of the stove for 3 to 4 hours.
Let the stock cool slightly, skim off any fat, and strain, reserving the beef bones for serving simply with strong horseradish. Refrigerate, or freeze the stock in smaller amounts for future use.