How to Make Roasted Bone Marrow

How to Make Roasted Bone Marrow

Roasted Bone Marrow is sprinkled with salt and pepper and baked until it's rich, savory, and completely irresistible. It's an impressive dish that couldn't be easier to make. Serve it restaurant style with a simple salad and some crusty bread for a well-balanced lunch or dinner.

5 from 4 votes

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Course: Appetizer, Dinner, Lunch

Cuisine: French

Cook Time: 20

Total Time: 20

Servings:

Calories: 72kcal

Author: Capri Lilly

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.

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