Richard McBeef wrote:
> Why is it necessary to roast the bones before
> making a beef broth? I am curious as to what effect the roasting has?
> What would the difference be if the roasting were not done.

Brings out the flavour of the marrow in the bones; roasted bones have more
of an intense taste than raw bones. Just my opinion, of course. But it's
one reason I insist on a bone-in standing rib roast when I want to prepare
prime rib. The other reason is, if you slice the meat off the (cooked)
roast just right, you have nice meaty beef ribs for BBQ.

Jill