Put the beef bones in a large soup pot and cover with water by 1 inch. Bring up to a simmer over medium-high heat. Season with salt and pepper. Simmer, uncovered, for 45 minutes, skimming the foam and impurities periodically as they rise to the surface. In the meantime, prepare the roasted tomatoes.
Arrange the tomatoes cut-side up on a baking pan. Drizzle with oil and season with salt and pepper. Preheat the broiler. Broil the tomatoes for 5 minutes until slightly charred. Set aside.
Ladle the soup into bowls, distributing the ingredients evenly. Serve with remaining lime wedges on the side.