Roasted bone marrow is rich, decadent, and perfect for spreading onto bread or toast for a mouthwatering appetizer. This dish is so incredibly buttery and flavorful that it is hard to believe how easy it is to prepare. Trust me, everyone will be impressed with this recipe.
Serve on some rustic bread or French bread for a yummy appetizer. It will taste great on any of your favorite types of bread.
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If you've never tried bone marrow before, you need to add it to your must-try list! It is incredibly flavorful, melts like butter, and is perfect for schmearing onto your favorite bread.
Not to mention, this recipe takes minimal effort to prepare and is inexpensive as well. Plus, it is a snap to make.
🥘 Ingredients
You can pick up beef marrow bones from your local butcher. Ask for them to cut canoe-style for easier access to the marrow.
- Beef Marrow Bones - 2-3 pounds of beef marrow bones that have been cut canoe style.
- Pepper - ¼ tablespoon of freshly ground black pepper, to taste.
- Salt - ½ tablespoon of sea salt, to taste.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Roast Bone Marrow
This recipe requires minimal effort on your part. All you'll need is a baking sheet.
Since it is hard to determine the amount of marrow in a bone, make sure you pick up extra bones so you have enough.
- Prepare. Begin by preheating your oven to 450°F (230°C) and lining a baking sheet with parchment paper.
- Season. Place your 3 pounds of canoe-cut marrow bones onto the baking sheet with the cut side facing up. Lightly season them with ¼ tablespoon of freshly ground pepper and ½ tablespoon of sea salt, adjusted to taste.
- Roast. Roast the bones at 450°F (230°C) for 25 minutes or until the marrow begins to bubble gently.
- Serve. Remove from the oven and serve immediately with a pinch of sea salt.
Don't forget to save those bones to make this homemade bone broth.
💭 Angela's Pro Tips & Recipe Notes
- Source of Bones: When purchasing bones for marrow, request pieces cut from the center of the leg bone, where the marrow content is highest.
- Quantity Over Size: The size of the bone doesn't necessarily indicate the amount of marrow it contains. It's wise to purchase extra bones to guarantee you have sufficient marrow for your needs.
- Cut Style for Ease: Requesting bones to be cut canoe-style (lengthwise) simplifies accessing the marrow. Nonetheless, cross-cut bones also provide enjoyable marrow; it just might require a bit more effort to extract.
- Roasting Preparation: Before roasting, consider soaking the bones in salted water for 12-24 hours to help remove any impurities and blood, resulting in a cleaner taste.
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🥡 Storing
If you happen to have any marrow left over, you can remove it from the bone and store it in an airtight container in the fridge for a few days.
These bones freeze amazingly well! Remove the cooked marrow from the bone and store it in an airtight container for a maximum of 3 months. Thaw overnight.
Reheat small portions with little bursts in the microwave.
❓ Recipe FAQs
Yep! Bone marrow is loaded with collagen to help your skin, hair, and bones as well as glucosamine, which reduces inflammation.
Additionally, it is packed with vitamins and can help control your blood sugar!
It has a rich and decadent flavor that is semi-sweet and buttery! It is incredibly creamy in texture as well!
No, you don't have to if you have bones that are clean. It is an optional step. Soaking them helps to remove any residual blood or vessels that may still be present.
To soak your bones, fill a large bowl with ice water and add 1 teaspoon of sea salt per cup of water. Place your marrow bones in the water and store them in the refrigerator for 12 to 24 hours, making sure to change the water and salt every 4 hours.
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- Baked Chicken Wings - These yummy wings are crisp on the outside and loaded with flavor.
- Air Fryer BBQ Lil Smokies - These Lil smokies only require a handful of ingredients to make.
- Calamari - This crispy and tasty calamari pairs fantastically with seafood entrees.
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📖 Recipe Card
Roasted Bone Marrow
Ingredients
- 3 lbs beef marrow bones (cut canoe style)
- ¼ tablespoon ground black pepper (to taste)
- ½ tablespoon sea salt (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Begin by preheating your oven to 450°F (230°C) and lining a baking sheet with parchment paper.
- Place your canoe-cut marrow bones onto the baking sheet with the cut side facing up. Lightly season them with freshly ground pepper and sea salt.
- Roast the bones at 450°F (230°C) for 25 minutes, or until the marrow begins to gently bubble.
- Remove from the oven and serve immediately with a pinch of sea salt.
Notes
- If you are getting your bones from a butcher, make sure to ask for pieces that are cut from the center of the leg bone. This is where there is the most bone marrow!
- The size of the bone does not directly relate to the amount of marrow inside. Make sure you buy extra bones to ensure you have enough!
- Having your bones cut canoe-style makes it easier to get to the marrow. However, you can still enjoy your bone marrow even if they are cross-cut!
- To store: If you happen to have any marrow leftover, you can remove it from the bone and store it in an airtight container in the fridge for a few days.
- To freeze: These bones freeze amazingly well! Remove the cooked marrow from the bone and store it in an airtight container for a maximum of 3 months. Thaw overnight.
- To reheat: Reheat small portions with little bursts in the microwave.
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