Preheat oven to 400 degrees. Place soup bones in roasting pan and roast for 1 hour. Brush bones with tomato paste and place vegetables on top of bones. Return to oven for 30 minutes. Remove from oven and deglaze with red wine (or 1/2 cup water). Remove from roasting pan and put in large pot. Add water, garlic, pepper corns, bay leaves and thyme. Bring to a boil, then reduce heat and simmer for 4 hours. Allow to cool, then chill. Remove fat and bones. Strain liquid. This stock can be frozen until you make your next soup, chili, stew, etc.
This will yield around a quart of stock. We usually double or triple this recipe and freeze.
Soup bones and broth bones are available free of charge with beef share.