Instructions: 1. Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast them for about 20 minutes until they are browned and fragrant. This step will enhance the flavor of the soup. 2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté them for about 5 minutes until they start to soften. 3. Add the roasted beef bones, fresh thyme, rosemary, and bay leaves to the pot. If using red wine, pour it in and let it simmer for a minute to cook off the alcohol. 4. Pour in the beef broth or beef stock, and season with salt and black pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld together. 5. After simmering, remove the beef bones and discard them. You can pick off any remaining meat from the bones and add it back to the soup if desired. 6. Using an immersion blender or a regular blender, carefully puree the soup until smooth. If using a regular blender, work in batches and be cautious of the hot liquid. 7. Return the soup to the pot and heat it over low heat until warmed through. Taste and adjust the seasoning if needed. 8. Serve the Mexican Beef Bone Soup hot, garnished with fresh herbs or a sprinkle of chili flakes if desired. Enjoy! Note: This recipe serves 4 persons, providing approximately 30g of protein and 5g of fats per serving, with less than 300 calories.