Roasted Beef Bone Marrow
How to prepare and serve restaurant style roasted bone marrow. Here is how to clean, roast and serve the beef marrow bones.
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Servings: 4 servings
Calories: 274kcal
Ingredients
- 4 canoe cut beef marrow bones clean*
- pinch salt and pepper to season before roasting
- 1 teaspoon sea salt flakes to season at time of serving
Instructions
- Preheat oven to 450 F.
- Place the bones onto a parchment paper or foil lined baking sheet or roasting pan - canoe cut with the flat side facing up, cross cut with the narrower side facing down. Lightly season with salt and pepper.
- Roast for about 15 minutes (and up to 25 minutes), depending on the bone size and how much marrow they contain. As a rule of thumb once the marrow begins to gently bubble on the surface they are done. Remove from the oven immediately.
- Serve with toast, baguette slices or pita/tortilla chips and thinly sliced onion. Sprinkle micro greens or fresh herbs such as parsley or thyme over the marrow.
Notes
* This translates to 8 halves. Alternatively, purchase cross cut marrow bones, budget about 5-6 pieces per person depending on their size. Also consider that the amount of bone marrow contained in a bone is not proportional to its size. Always roast a few extra bones to ensure everyone gets to enjoy the same amount of marrow.
'Clean' means that apart from the occasional spec of blood visible on the marrow the bones are nicely trimmed of tendons and fat and do not have excess impurities or blood. If the opposite is true, make a saline solution to soak the bones in an draw out the blood and any impurities. Use 1 tablespoon salt to every 1 cup of cold water. Soak refrigerated for about 6 to 12 hours. Allow the bones to air dry before you roast them.
Nutrition
Serving: 1g | Calories: 274kcal | Protein: 23g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 77mg | Sodium: 654mg
