In a large pot, cover the Beef Bones (4 pound) with cold water and bring to a boil over high heat for 20 minutes. Drain.
Preheat the oven to 450 degrees F (230 degrees C).
On a large baking sheet, arrange the bones in a single layer. Roast for 45 minutes.
Transfer the bones, along with any extra crispy stuff on the baking sheet, to the same large pot.
Add the Onion (1), Garlic (1 head), Freshly Ground Black Pepper (2 tablespoon), and just enough water to cover the bones. Bring to a boil, then lower the heat and cover with a lid. Bone broth should simmer over low heat for as long as possible, about 8 hours minimum, but ideally up to 24 hours.
Let the broth continue to cool, then strain and transfer to an airtight container to store in the fridge, or smaller containers to freeze.