You’ll love bone marrow if you love fatty, savory treats, and bone marrow is one. With its over-the-top richness, meaty flavor, and fatty, creamy texture, it’s delicious fuel for the body.
It only takes a sprinkle of salt (and maybe some fresh herbs) to make bone marrow perfect in the oven.
Roasted marrow is a decadent dish that’s traditionally served out of the bone with a spoon. The roast marrow bones are usually cut lengthwise – also known as “canoe-cut” – exposing the marrow and making it much easier to scoop out. Grass-fed beef is best, both for flavor and nutrients, but can also be served with a green salad on the side or topped over roasted vegetables.
30 minutes in the kitchen
The ingredients are:
The four marrow bones should be cut lengthwise (canoe cut)
Fresh rosemary, finely chopped (5 ml)
A dozen small cloves of garlic
Follow these instructions:
Recipe Note: Some recipes recommend soaking marrow bones in brine (about 2 quarts cold water and ½ cup of kosher salt) overnight before roasting. This helps remove some of the blood and makes the bones look nicer. But if you buy high-quality, grass-fed bones, this doesn’t seem to make a difference in the taste or quality of the roasted marrow. Blood spots that are showing up on the surface of the meat before it has been cooked are completely normal, and can be left untouched by wiping off with a clean cloth.
The oven should be preheated to 425°F/218°C.
Season the marrow generously with salt. Sprinkle rosemary over the marrow. Arrange the bones, marrow side up, on a parchment or foil lined baking sheet.
Peel off any loose papery skin on the cloves of garlic, but don’t peel them. Trim off both ends of the cloves of garlic. Rub the cloves with a bit of oil. Scatter the cloves around the bones.
I have a great idea for any leftover bones: bone marrow butter. Let the bones cool in the fridge, then scrape out the marrow and herbs. Whip for 2 minutes.
Use your imagination to enjoy bone marrow butter on sweet potato toast or roasted/grilled veggies!