Roasted Bone Marrow
January 7, 2025 • 0 comments
2 pounds cross cut or canoe cut grass-fed beef marrow bones (if previously frozen, thaw them in the fridge overnight)
flaky or coarse sea salt (fine sea salt will work if that’s what you have on hand)
black pepper (preferably freshly ground)
Optional Flavor Addition #1 – Fresh herbs
Fresh rosemary, thyme, chives, parsley etc.
Optional Flavor Addition #2 – Parsley Salad
1 cup finely minced fresh parsley
2 tsp olive oil
2 tsp lemon juice
1 tsp grated lemon zest
1 tsp minced garlic cloves
½-1 tsp capers
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (2 lbs) Beef Bones
- Flaky or Coarse Sea Salt
- (To taste) Black Pepper
- (Fresh rosemary, thyme, chives, parsley etc.) Optional Flavor Addition #1 – Fresh herbs
- Optional Flavor Addition #2 – Parsley Salad
- 1 cup finely minced fresh parsley
- 2 tsp olive oil
- 2 tsp lemon juice
- 1 tsp grated lemon zest
- 1 tsp minced garlic cloves
- ½-1 tsp capers
Directions
To Roast The Bone Marrow
- Preheat your oven to 425F and line a rimmed baking sheet or roasting pan with parchment paper.
- Place the marrow bones on the parchment paper. If you’re using canoe cut/ lengthwise cut bones, make sure to place the marrow side up. With cross cut bones both sides usually have visible marrow.
- Generously season with salt and pepper, then place the baking sheet in the oven.
- Roast the bones for 15-30 minutes. The amount of time needed will depend on the size of the bones, but you’ll know they’re ready when the marrow is bubbling on top and soft throughout. I usually use a butter knife to cut into the marrow to test for softness. Important note: If you’re adding minced garlic and parmesan to the marrow bones, remove them from the oven at around the 20-25 minute mark, sprinkle with garlic/parmesan, then return the baking sheet to the oven and roast for 5-10 more minutes.
- When the marrow is ready, serve warm with any optional toppings you’re using, plus a gluten-free baguette, loaf of crusty bread, or crackers. If desired, use the leftover bones to make bone broth.
To Make The Optional Parsley Salad
- In a small bowl, toss the parsley, olive oil, lemon juice, lemon zest, garlic cloves and 1/2 tsp capers.
- Taste and add more capers if desired.
