Soups & Stews
This AIP beef bone broth recipe transforms simple ingredients into a gelatin-rich elixir packed with collagen and healing properties. The slow-simmering process extracts nutrients from bones while keeping the broth completely compliant with the Autoimmune Protocol.
I developed this method after years of testing—it’s the only broth that truly supports gut health without any nightshades or additives.
The foundation starts with high-quality beef bones (marrow, knuckle, or neck work best) that are roasted to deepen flavor and unlock collagen. Apple cider vinegar breaks down minerals, while sea salt enhances umami without overpowering.
The key? Simmering for 24-48 hours—this long cook time is what transforms bones into a nourishing, jelly-like broth that’s perfect for sipping or cooking.
What you’ll end up with is a rich, golden broth that’s thick enough to coat the back of a spoon. It’s packed with amino acids, glycine, and glucosamine, all of which support joint health, digestion, and immune function.
The best part? It freezes beautifully for up to 6 months, so you’ll always have a healing base for soups, stews, or even as a standalone tonic.
Use it as a base for AIP-friendly soups, a recovery drink after workouts, or a nutrient boost in rice dishes. Here’s how to make it—step by step—for maximum gelatin extraction and flavor.
Ingredients for aip beef bone broth
Simple, nutrient-packed ingredients unlock the healing power of this AIP-compliant bone broth.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Bones (Marrow, Knuckle, or Neck) 🦴 | 4 lb | Raw, uncooked, organic preferred |
| Apple Cider Vinegar 🍎 | ¼ cup | Raw, unfiltered, organic |
| Sea Salt 🧂 | 2 tbsp | Unrefined, fine grain |
| Fresh Ginger Root 🌿 | 1 whole | Peeled, sliced into coins |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For roasting bones |
| Fresh Rosemary Sprigs 🌿 | 4 whole | Organic, stems removed |
| Fresh Thyme Sprigs 🌿 | 4 whole | Organic, stems removed |
| Filtered Water 💧 | 12 cups | Enough to cover bones |
| Garlic Cloves (Optional) 🧄 | 4 cloves | Peeled, if tolerated |
The bones are the star here—marrow and knuckle bones yield the most gelatin, while neck bones add rich flavor. Grab organic, grass-fed bones from a trusted butcher or Costco's bulk section for the best quality. Fresh ginger and herbs (rosemary, thyme) should be bright and fragrant—no wilted stems. The apple cider vinegar is non-negotiable; it's what extracts minerals from the bones during the long simmer. If you're strict AIP, skip the garlic entirely—it's the only nightshade here, and the broth still shines without it.
No apple cider vinegar? Lemon juice at double the amount works in a pinch, though it won't extract minerals as effectively. Fresh herbs wilt fast—dried at one-third the amount is fine if you're in a bind, but fresh is always better. Running low on bones? Chicken feet or wings add extra gelatin, though they have a different flavor profile. The olive oil is just for roasting—use whatever you have on hand, but don't skimp on the vinegar. And if you're making a big batch, double the herbs—they infuse beautifully.
This broth gets better with time—24-48 hours is ideal for maximum gelatin extraction. Store in glass jars in the fridge for up to 5 days or freeze for 6 months. The gelatin-rich version will thicken as it cools; just reheat gently on the stove. I always make a double batch—one for sipping, one for cooking. The leftovers? Perfect for AIP-friendly soups or as a base for rice dishes.
Why You'll Love This Recipe
- Here’s what sold me: those marrow bones? You crack them open mid-simmer, and suddenly you’ve got free umami-rich fat to spoon into eggs or toast. And the leftovers? They last forever—I’ve had this broth three weeks later, and it’s still better than takeout.
- Sparingly Simple: I swear by this recipe because it’s actually low-lift—just bones, vinegar, ginger, and salt. No peeling, no chopping, no fancy gadgets. Honestly, I’ve made it while scrolling through emails, and it still turns out rich and golden.
- Ginger-Spiced Magic: That fresh ginger? It’s the secret weapon. The slow simmer pulls out a warm, slightly sweet depth that’s way more complex than store-bought. Between us, I’ve tasted broths that cost $12 a jar—this beats them every time.
- Weeknight Workhorse: This stuff does everything. Sip it straight from the pot (yes, really), use it as a base for soups, or freeze it for future slow-cooked meals. I keep a batch in the fridge for when I need to rescue a sad salad or stretch a protein into dinner.
Step-by-step instructions for AIP beef bone broth
Transform simple ingredients into a nutrient-dense elixir that supports gut health and joint repair.
Prepare the Bones for Maximum Flavor Extraction
Preheat your oven to 425°F. Line a baking sheet with parchment paper and arrange the 4 lb beef bones (marrow, knuckle, or neck) in a single layer. This high-heat roasting step is crucial—it caramelizes the bone proteins and collagen, creating deep, rich flavors that infuse into your broth.
Drizzle the bones with the 2 tbsp extra-virgin olive oil, rubbing it evenly over all surfaces. Roast for 30-40 minutes, turning occasionally, until the bones develop a deep golden-brown crust. You'll smell that unmistakable aroma of caramelized bone—this is your signal that the Maillard reaction is working its magic. The bones should be dry to the touch when removed from the oven.
Create the Aromatic Base
While the bones roast, peel and slice the whole fresh ginger root into ¼-inch thick coins. Remove stems from the 4 whole fresh rosemary sprigs and 4 whole fresh thyme sprigs, then roughly chop the sprigs into ½-inch pieces. If using, peel the 4 cloves garlic and separate them.
Transfer the roasted bones to a large stockpot with a heavy bottom. Add the sliced ginger, chopped rosemary, thyme, and garlic (if using). Pour in the 12 cups filtered water, ensuring the bones are completely submerged. Add the 0.25 cup apple cider vinegar—this acid helps extract minerals from the bones and prevents them from floating.
Simmer Low and Slow for Gelatin-Rich Perfection
Bring the broth to a gentle boil over medium-high heat, then immediately reduce to a barely simmering state. Cover partially with a lid and maintain this low simmer at 180-200°F for 24-48 hours. The longer you simmer, the more collagen converts to gelatin, creating that signature rich, velvety texture.
I recommend simmering for at least 36 hours for maximum gelatin content. You'll know it's ready when the broth takes 5-10 minutes to set in the refrigerator (the classic "wobble test"). Keep the pot covered but slightly ajar—this allows moisture to escape while preventing excessive evaporation. Stir occasionally to prevent sediment from sticking to the bottom.
Strain and Finish with Seasoning
Once simmered to perfection, carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a clean pot. Press on the solids with a wooden spoon to extract every last drop of flavorful liquid. Discard the bone fragments and herb debris—they've given everything they've got to your broth.
Return the strained broth to the pot and add the 2 tbsp sea salt. Bring to a gentle simmer for 5 minutes to incorporate the seasoning. Taste and adjust the salt if needed—remember, this broth will be used as a base for many dishes, so balance is key. The finished broth should have a deep, savory umami flavor with subtle herbal notes from the ginger, rosemary, and thyme.
Cool, Store, and Use
Allow the broth to cool to room temperature, then transfer it to airtight containers. For best results, refrigerate for up to 5 days or freeze for up to 6 months. The gelatin will solidify in the fridge, creating a beautiful gel-like texture that melts beautifully when reheated.
Use this nutrient-dense broth as a base for soups, stews, or sips it straight as a healing elixir. The gelatin content makes it particularly beneficial for gut health, joint repair, and immune support—perfect for anyone following an Autoimmune Protocol (AIP) diet. Each sip delivers concentrated minerals, amino acids, and collagen that you can't get from regular cooking liquids.
Pro Tips For Making Aip Beef Bone Broth
- ROAST THE BONES FIRST: I learned this the hard way—skipping the roast means a broth that tastes like a hospital cafeteria. Char the bones at 450°F for 20-30 minutes until deep brown; that caramelization unlocks flavors the slow simmer alone can’t. (Yes, even if you’re impatient like me.)
- PEEL THE GINGER THINLY: Thick slices of ginger just sit there like stubborn guests who won’t leave. Use a microplane or the edge of your knife to shave it into paper-thin strips—it infuses faster and dissolves completely, giving your broth that bright, aromatic depth without bitterness.
- COVER THE BONES WITH WATER: I used to eyeball it, and the broth always ended up weak. Fill the pot until the bones are submerged by at least 2 inches—more if you’re using marrow bones, since they’re dense. Cold water is fine; you’ll bring it to a boil anyway, but starting with enough liquid prevents a sad, skimpy final product.
- ADD VINEGAR AFTER BOILING: Dumping apple cider vinegar in at the start just makes your kitchen smell like a winery. Wait until the broth returns to a gentle simmer after the initial boil, then stir in the vinegar—this helps extract collagen without turning your broth into a science experiment gone wrong. (Trust me, the pH balance matters.)
Essential equipment for perfect results
Stockpot Essentials
Start with a large, heavy-bottomed stockpot—I swear by the All-Clad Stainless Steel Stockpot (8-12 quart size) for even heat distribution and durability. A wide base prevents boiling over, and stainless steel resists rust and won’t leach flavors.
If you’re on a budget, Cuisinart’s MultiClad is a great alternative with similar performance. Avoid thin aluminum pots—they heat unevenly and can’t handle the long simmering time. 🔥
Pressure Cooker Shortcut
For a 24-hour broth in 6 hours, use an Instant Pot or pressure cooker—just follow the same prep steps, then cook on high pressure for 3 hours (or low pressure for 4-5 hours). I use the Instant Pot Duo 8-Quart because it locks in moisture and extracts gelatin efficiently.
Straining Tools
Straining is where flavor separates from sediment. Use a fine-mesh sieve (like the OXO Good Grips) or a cheesecloth-lined colander for maximum clarity. For extra clarity, I double-strain through a coffee filter after the initial sieve. If you’re lazy (like me), a large-mesh skimmer works in a pinch, though you’ll miss some fine particles. Press the solids gently with a wooden spoon—this extracts every last drop of collagen-rich liquid. 💫
Thermometer Must-Have
A meat thermometer is non-negotiable for maintaining the 180-200°F sweet spot. I rely on the ThermoWorks Smoke—its dual probes let me monitor both the broth and the oven. If your thermometer lacks a probe, a candy or deep-fry thermometer works for the broth itself.
Never guess the temperature—boiling broth (212°F+) breaks down collagen and ruins the gelatin. Keep it low and steady for maximum benefits. 🌡️
Storage Containers
Store broth in glass jars or silicone-free plastic containers—I prefer Le Parfait glass jars (16 oz size) for easy stacking and reheating. For freezer storage, use quart-sized freezer bags (like Stasher bags) to save space and prevent freezer burn.
Leave 1-inch headspace in containers to account for expansion. Label everything with the date—gelatin-rich broth freezes beautifully for up to 6 months without losing nutrients. ❄️
Nutrition facts
Frequently asked questions
Why does the AIP recipe avoid garlic even though it's often used in broth?
Garlic contains allicin, a compound that can trigger inflammation for some autoimmune patients. The AIP protocol eliminates nightshades (including garlic and onions) to reduce gut irritation. The recipe still delivers rich umami through bone roasting and herbs like rosemary and thyme—no garlic needed!
Can I use chicken feet instead of beef bones for more gelatin?
Chicken feet contain even more collagen than beef bones and will create a thicker, jelly-like broth. For best results, use 1 lb chicken feet per 4 cups water and simmer for 18-24 hours. The flavor will be lighter than beef, but the gelatin content will be exceptional—perfect for strict AIP diets.
How do I know when the broth is done and has enough gelatin?
The "wobble test" is your best friend! After simmering, refrigerate a small cup of broth overnight. If it develops a firm, jelly-like consistency that wobbles when you shake the cup, it's ready. For maximum gelatin, aim for 36-48 hours
What if I don't have apple cider vinegar?
Lemon juice works in a pinch, but use double the amount (½ cup) since it's less acidic. The vinegar helps extract minerals from bones—without it, your broth will still be flavorful but less mineral-rich. For strict AIP compliance, avoid white vinegar (often processed with additives).
Can I make this broth in a slow cooker?
Yes! Follow the same steps but use the slow cooker's "low" setting for 24-36 hours. The key is maintaining that 180-200°F range—never let it boil. A slow cooker works well for hands-off prep, though you'll need to check water levels occasionally and add more if needed.