Beautiful and delicious, roasted bone marrow is incredibly easy to cook. Bone marrow is a great addition to any meal and is filled with calcium, collagen, and healthy fats! Check out this step-by-step guide to learn how to cook bone marrow like a pro and impress your guests. Serve it restaurant style with a simple salad and crusty bread for a rich, savory, and completely irresistible treat. (This recipe is naturally gluten-free and dairy-free)
Try more of our popular beef recipes like our Braised Short Rib or Red Wine-Braised Beef Brisket next!
Roasted bone marrow is a decadent way to break out of the monotony of standard weeknight dinner. It’s served at fancy restaurants but can easily be made at home.
For the best outcome, bone marrow is roasted at a high temperature. When properly cooked, roasted bone marrows spread like butter and melt in your mouth. It has a mild sweet, slightly nutty flavor that makes it a must try dish.
Reasons This Roasted Bone Marrow Recipe Works
- Healthy! Bone marrow is nutritious and full of healthy fats so it only feels like an indulgence.
- Great for Special Occasions! If you’re hosting a luncheon or dinner party, this is the perfect way to impress guests.
- Quick and Easy! Cooking bone marrow may seem complicated but it’s actually super low effort with a tasty reward.
- Affordable! If you like treating yourself to the finer things then you probably noticed that roasted bone marrow is pricy at restaurants. Make it at home for a fraction of the cost instead!
What is Bone Marrow?
Bone marrow is the spongy tissue at the center of leg bones of either beef or veal. Veal has a more mild flavor than beef but beef marrow bones are more commonly used.
Bone marrow is a classic French dish with roots dating back to the 17th century. Today it is a gourmet dish. It’s often added to soups and stews, served alongside steak, or paired with a parsley salad and bread.
Health Benefits of Bone Marrow
I love food that tastes good but is also good for you and bone marrow is no exception. Here are some ways eating bone marrow regularly could improve your overall health:
- The fat tissue in bone marrow contains adiponectin, a hormone that breaks down fat. Adiponectin has also been linked to a lower risk of diabetes and heart disease.
- It contains stem cells that develop into red and white blood cells. Blood cells boost oxygen transportation which enhances immune function and reduces the chance of blood clotting.
- Bone marrow has a high collagen (an essential protein) content which supports healthy skin and connective tissues.
- It contains more vitamins and minerals than meat. It’s packed with calcium, which is excellent for bone health.
- Consuming bone marrow can reduce inflammation.
Ingredients You’ll Need
- Beef marrow bones: They can be cut lengthwise or cut crosswise into 2-inch segments.
- Salt and Pepper: Add to taste.
Tips for Buying Beef (or Veal) Bones for Roasted Marrow
- When purchasing bone marrow bones, ask your butcher for pieces cut from the center of the leg bone. This area tends to have a higher ratio of marrow to bone.
- You can ask your butcher to cut the bones lengthwise or crosswise. Lengthwise is easiest for serving and doesn’t require any fancy spoons to get the marrow from the bone.
- Use the freshest bones possible. The bones should not have meat on them and the marrow should be a white-pinkish color.
- The bones should not have a strong odor. A faint smell of meat is fine.
- Bone marrow freezes well. Buy extra if you would like to store frozen bone marrow in the freezer to make later. It last in the fridge for up to 1 month.
Salad to Pair with Bone Marrow (Optional)
Simple greens are the perfect side dish to serve with bone marrow. A parsley mixture is typically served with bone marrow. To enhance the salad a bit further, add arugula. Arugula is a peppery green that pairs perfectly with roasted bone marrow. Season simply with olive oil, lemon, and balsamic.
- Arugula
- Fresh parsley leaves
- Shallot: peeled and thinly sliced
- Champagne vinegar
- Extra virgin oil
- Fresh Lemon juice
- Freshly cracked black pepper
- Sea salt or Kosher Salt
- Crusty Bread or Croutons
How to Make Roasted Bone Marrow
- SEASON. Preheat the oven to 400°F (200°C). Season the bones with salt and pepper.
- ROAST. Place the seasoned bone marrow side up on a baking sheet tray or ovenproof skillet. Then roast for 15 to 25 minutes, depending on their size, until the marrow begins to bubble up. After 15 minutes, check the bones. The marrow is fully cooked when it has a soft, jelly-like consistency, but is not completely liquid. If the marrow is overcooked it will liquefy and seep from the bones.
- SERVE. Serve immediately with a light salad and toasted bread. Enjoy!
PRO TIP: Bone marrow bones vary in size so be sure to monitor them while roasting to avoid overcooking. Check after 15 minutes (if your bones are smaller, check sooner). You can test its doneness by inserting a small knife or fork into the marrow. If it goes in easily and the marrow is tender, it’s ready. Additionally, the marrow may start to pull away from the bone slightly when fully cooked. Be cautious not to overcook it, as this can cause the marrow to melt completely and lose its texture.
How to Eat Roasted Bone Marrow
- Meal: Use a small spoon to scoop the fatty marrow onto bread like pita, toast, garlic bread, or focaccia. Top with greens for a nice bite. You can also dip the bread into the bones to soak up the juices.
- Appetizer: Serve it as an appetizer or a snack before a meal.
- Spread: Serve it with steak and spread it like butter over the surface. It will add a pop of umami flavor.
Tips To Nail the Recipe
- The choice to season before or after is yours. I’ve tried cooking the bone marrow without seasoning first and seasoning it immediately after, and I’ve tried seasoning it prior to roasting. I prefer to season it prior to cooking because it tastes better.
- If cooked too long, the marrow will liquefy.
- The cooking time may vary depending on your oven and the size of the bone marrow. After 15 minutes, monitor it.
Storage
Store leftover roasted bone marrow in an airtight container in the fridge. Consume within 2 days.
Bone marrow freezes well in the bone or outside of it. Store it in an airtight container and freeze it for up to 3 months. To thaw, place frozen bone marrow in the refrigerator at least 30 minutes prior to reheating. Reheat in a warm oven.
FAQs
Do you need to soak marrow bones?
This is an optional step. Before roasting, soak bone marrow in salt water overnight in order to remove any impurities. Or you can just rinse them instead.
Is roasted bone marrow good for you?
Absolutely! It is rich in nutrients and can help you maintain skin, bone, and joint health.
Where can I find bone marrow?
You can purchase fresh bone marrow in Asian grocery stores or at your local butcher. Most general supermarkets sell frozen bone marrow.
Can I use frozen bone marrow for this recipe?
Frozen bone marrow is fine for soups or broths but it’s best to use fresh (thawed) for roasting.
I Hope You Enjoy This Oven Roasted Bone Marrow Recipe!
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More Recipes To Try!
- Grilled Tri-Tip Steak with Chimichurri Sauce
- Baked Bison Meatballs
- Air Fryer Meatballs Stuffed With Cheese
- One-Pot Greek Orzo with Lamb Meatballs
How to Make Roasted Bone Marrow
Ingredients
- 2-2.5 lb Beef marrow bones (or veal) cut lengthwise or cut crosswise into 2-inch segments
- Salt and Pepper to taste
Salad to Pair with Bone Marrow (Optional)
- 1 cup Arugula
- ¼ cup Fresh parsley leaves
- 1 Shallot peeled and thinly sliced
- 1 tsp Champagne vinegar
- 1 tbsp Extra virgin oil
- 1 tbsp Lemon juice freshly squeezed
- Freshly cracked black pepper
- Sea salt
- Crusty Bread
Instructions
- Preheat the oven to 400°F (200°C).
- Season the bones with salt and pepper.
- Place the seasoned bone marrow side up on a baking sheet tray or ovenproof skillet.
- Roast for 15 to 20 minutes, depending on their size, until the marrow begins to bubble up. After 15 minutes, check the bones. The marrow is fully cooked with has a soft, jelly-like consistency, but not completely liquid. If the marrow is overcooked it will liquefy and seep from the bones.
- Serve immediately with a light salad and toasted bread. Enjoy!
Notes
Bone marrow bones vary in size so be sure to monitor them while roasting to avoid overcooking. Check after 15 minutes (if your bones are smaller, check sooner). You can test its doneness by inserting a small knife or fork into the marrow. If it goes in easily and the marrow is tender, it’s ready. Additionally, the marrow may start to pull away from the bone slightly when fully cooked. Be cautious not to overcook it, as this can cause the marrow to melt completely and lose its texture.
Tips for Buying Beef (or Veal) Bones for Roasted Marrow
-
- When purchasing bone marrow bones, ask your butcher for pieces cut from the center of the leg bone. This area tends to have a higher ratio of marrow to bone.
-
- You can ask your butcher to cut the bones lengthwise or crosswise. Lengthwise is easiest for serving and doesn’t require any fancy spoons to get the marrow from the bone.
-
- Use the freshest bones possible. The bones should not have meat on them and the marrow should be a white-pinkish color.
-
- The bones should not have a strong odor. A faint smell of meat is fine.
-
- Bone marrow freezes well. Buy extra if you would like to store frozen bone marrow in the freezer to make later. It last in the fridge for up to 1 month.
Turned out perfect! Thanks for the tips