Fill a large pot half full of water. Bring to a boil. Add beef neck bones or ribs. Allow it to blanch for 4 to 5 minutes. Remove with thongs and rinse in cold water.
Discard water in pot and fill with 10 cups (2.4 liters) of fresh water. Bring to a boil.
Add blanched beef neck bones or ribs, white radish, and crushed peppercorns.
Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1½ hours. Skim off any scum appearing on the surface.
Season with salt and turn off heat.
Serve warm in individual bowls.