Preheat the oven to 425

add the tomato paste and olive oil to a bowl containing the beef bones (rub the mixture into the beef bones)

put the bones onto a baking sheet & pop into the oven at 425 for 15 minutes

remove from the oven & flip over the bones then add the celery, onions, and carrots to the baking sheet

put the baking sheet back into the oven for another 20 minutes at 425

remove everything from the baking sheet using tongs and add into a large sauce pot or dutch oven

cover the contents of the pot with water

add the garlic cloves, peppercorns, garlic powder, apple cider vinegar, add salt to the pot

bring to a boil (boil for 5 minutes)

lower the heat to a VERY low simmer (cover the pot with a lid, but leave it left slightly ajar)

simmer all day for at least 8 hours...for best results simmer 24 hours

add water as needed to just cover the bones and veggies throughout the cooking process

skim the foam that results on top of the soup with the back of a cold spoon

use kitchen towels or oven mitts and strain the contents of the pot into a colander over another pot (strain or remove all of the solids from the liquid)

once done let the pot stay on the stove for about an hour afterwards skim the fat that results on top of the soup with a slotted spoon OR place in the refrigerator covered and then skim the fat off after an hour or so