Roasted 2 marrow bones for 30 minutes at 400 degrees, placed them in filtered water with 1/2 small tomato, small onion, parsley, garlic, celery stalk, carrot stalk, 1/2 teaspoon vinegar, and a one ounce piece of beef. Slow simmering for a good 8 hrs.

I saw a recipe on the net where some lady simmers for 24-36 hrs (has anyone done this).

Also, 2.50$ for 2 decent size marrow bones. remember when they use to be like 30 cents.

Where do you find these bones? I've always loved this kind of broth, since my grandmother used to make it. We had a small farm, so it was easy. I don't remember the roasting process though. Is that really necessary?

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Usually in the grocery store in the beef section. If you do not see any, ask the meat dept. Roasting is not necessary but it does give a slightly different flavor.

I think these are the same bones I used to get at the supermarkets FREE for my dogs, of course that was "back in the day".

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In the UK you can still find proper butchers where they cut meat directly from the carcass. If you ask they will often give you the bones. There are some that will charge but I avoid those.
I use a pressure cooker to save time.
I do agree that the long slow cooking was traditionally how it was done but that was when they had solid fuel cookers and the range was warm 24/7 and the stock pot was always on. I'm afraid in modern homes the condensation and smell permeating the house would be too much for most readers.

Stephan on soup stock don't forget the vinegar to increase calcium/mineral content.

I generally saw up as many bones as I can get in the pressure cooker and make as much concentrated stock as I can. I then put the concentrated stock in the freezer so it's there when needed to make soup.
I think one of the reasons we've gone wrong with food is that we've separated the meat from the bones.
In ancient cultures we know what they were eating from the bones and we also know how the bones were crushed/ broken to extract the goodness inside. Now all that goodness is wasted because we just want the meat. It's chicken breasts that are expensive and the chicken carcass that's wasted. Maybe we should be investing in the largest slow cooker we can find/accommodate and get back to basics.

k2c, those are the same bones. Ted, nothing is free in the US anymore. That is the joke here "remember when TV was free". But I do like your idea about the pressure cooker as well as separating the meat from the bone.

Next time I hit whole foods, I will buy the organic bones (pricey) and give them a shot.

I do cook my beef/ham/chicken bone broths for a long time, but have never roasted them first.
Often this time of year w/so many people making soups, the Kroger meat dept w/put them out.
If not, just ask the butcher. And yep, these are the same type bones that Used to be free. Now they're
over a dollar per lb.
For a decent ham bone, it's cheaper to buy a half a ham, bake it & get the bone as a bonus!

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Roasting them first gives them a really deep taste and good color, even just a chicken carcass for regular chicken soup improves with roasting - same with the veg