Preheat oven to 350 degrees F. Place soup bones on a sheet pan, drizzle with olive oil, and sprinkle generously with salt and pepper. Roast bones at 350 degrees F for 30 minutes.
Add roasted soup bones to the bottom of a 12 qt stock pot. Add vegetable scraps, peppercorns, rosemary, thyme, and red wine to the pot. Fill the pot with water, and add in 1 Tbs salt (use more or less as desired).
Bring the stock to a boil over high heat, then turn down the heat. Simmer stock for 8 hours until dark and flavorful.
Line a large colander with cheesecloth. Place your containers under the lined cheesecloth, and strain the stock into the containers for later use.
Use beef stock in soups, stews, gravies, sauces...you name it! Yum.
Homemade Beef Stock https://www.rootandbloomforever.com/homemade-beef-stock-vegetable-broth/