Brown Beef Bone Stock, recipe based on one from Emeril Lagasse. Roasting the bones gives it rich flavor. The process of browning the bones makes for a sophisticated flavor that is beyond compare. This is a classic method chefs use to obtain maximum flavor.
Mushroom and beef soup - I omit the wild rice, but it's an incredible, creamy mushrooms soup. Roast the beef bones to make broth, and it's perfect. Thanks to Kerry for the link, and for making me realise that I really do like soup when it's good soup!