You will need
3 1/2 to 4 pounds meaty beef bones, cut into 2- to 3-inch pieces
2 tablespoons vegetable oil
3/4 cup dry red drinking wine
2 1/2 cups low-sodium beef broth
1 teaspoon kosher salt, plus more as needed
1/8 teaspoon freshly ground black pepper, plus more as needed
Let’s make it:
Set a fine-mesh strainer over a medium saucepan; set aside. Liberally season the beef bones with salt and pepper.
Heat the oil in a Dutch oven or large, heavy-bottomed pot with a close fitting lid over medium-high heat until shimmering. Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan does not burn, about 6 to 8 minutes total. Remove the bones to a large plate and repeat with the remaining bones. You should do this in stages as too many bones will lower the heat of the oil.
Add the wine and simmer. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Continue until the wine is reduced by half, about 3 to 4 minutes.
Place the bones and any accumulated juices on the plate, back into the pot. Add the beef broth, measured salt, and measured pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the jus is deeply flavored, about 15 minutes. Uncover, increase the heat to medium, and simmer until the liquid is reduced to about 2 1/2 cups, about 10 minutes.
Remove the bones. Pour the jus through the strainer and discard the contents of the strainer. Let the jus sit until the fat rises to the surface, about 5 minutes. Using a spoon, skim off and discard the fat. Taste and season with salt and pepper as needed. Cool to room temperature and refrigerate tightly covered until ready to serve. To reheat, bring to a simmer over medium heat.