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.
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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.