I've made a few bone broths. I first gathered all the bones that came from my meats: mostly, beef but also some pork and lamb. Then I discovered big marrow bones. I put some vinegar and boil until the marrow is dissolved from the core and the bone becomes hollow. That, I believe, is the "essence" of the bone broth, right?
What then is the point of the smaller bones, like ribs, etc. Their cores do not disappear and even after repeated boiling, I don't know if anything is coming out. Should I even bother with these non-marrow bones?
Why not buy like 4 marrow bones (which are cheap) and be done with the bone broth? What am I missing?