Roasted Bone Marrow

This roasted bone marrow is a cinch to make. Sprinkle it with salt and roast until rich, unctuous, and irresistible. Simply the best. Here’s how to make it.

Three pieces of roasted bone marrow sprinkled with salt in a metal roasting pan.

Author Jennifer McLagan loves roasted bone marrow. And, in her words, she finds it “encouraging to know that this odd bit once consigned to the soup pot, tossed to the dog, or thrown in the garbage is now finally being appreciated as a dish in its own right.” Ain’t that the truth. Now that good fat is back on the table (though for some of us it was never off the table), marrow is seemingly everywhere. McLagan reminds us that “Many people avoid roasted bone marrow because it’s fat, but it should be remembered that marrow is 69 percent unsaturated fat. It’s also a very nutritious food, containing iron, phosphorus, vitamin A, and trace amounts of thiamin and niacin. There’s even more good news for marrow lovers: science has shown that the fat of ruminants contains substances that boost and maintain our body’s immune system. So the Victorians were right—it is a health food and definitely way too good for the dog.” Amen to that.–Renee Schettler

*How to buy the best bones for roasted bone marrow

Author Jennifer McLagan knows her beef marrow bones. Here, her tried-and-true tactics for procuring the best bone marrow from your butcher:

• Marrow bones can be cut to any length you want. Ask your butcher for pieces cut from the center of the leg bone, where the ratio of marrow to bone is highest.

• It’s tricky to judge how much marrow you will get from any bone as it ranges widely depending on the thickness of the bone: a 3-inch (7.5-centimeter) bone will yield anywhere from 3/4 to 3 ounces (20 to 90 grams), but usually it averages around 1 1/2 ounces (40 grams).

• The bones should already be free of meat and should smell clean and faintly meaty. The marrow itself should be whitish pink in color; don’t worry if you can see blood spots on the surface—that’s normal.

• Buy extra bones to be sure you have enough. Bone marrow freezes well in or out of the bone.

• You can ask for the bones to be cut lengthwise. This makes the marrow easy to get at with any spoon—no need for a fancy Georgian spoon.

Roasted Bone Marrow

  • Quick Glance
  • (18)
  • 15 M
  • 25 M
  • Servings Vary
4.6/5 - 18 reviews
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Fill a large bowl halfway with ice water and add 1 teaspoon coarse sea salt per 1 cup water. Add the marrow bones and refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time.

Tester tip: Some testers have asked us, “Do I need to soak the bones?” The answer is yes. This removes the blood and any impurities from the marrow.

Drain the bones, cover, and refrigerate until you’re ready to roast the marrow. Drain the bones and pat them dry. Be sure to roast the soaked marrow within 24 hours or freeze the drained bones for up to 3 months.

Preheat the oven to 450°F (230°C).

Place the drained and dried marrow bones in a roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up. Roast for 15 to 25 minutes, until the marrow has puffed slightly and is warm in the center. To test for doneness, insert a metal skewer into the center of the bone, then touch it to your wrist to gauge the marrow’s temperature; the roasted bone marrow should be very hot. There should be no resistance when the skewer is inserted and some of the marrow will have started to leak from the bones.

Serve the roasted bone marrow immediately with spoons for scooping. Originally published January 17, 2013.

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Recipe Testers' Reviews

What an elegant treat this roasted bone marrow was! This dish is the epitome of classic French cooking to me—simple ingredients and methods with outrageously delicious results. And oh so impressive! Served alongside a warm baguette, this appetizer was a real winner. Rich, creamy bone marrow spread on a piece of crusty bread—you can’t get much more decadent than that. It’s nature’s equivalent of butter on bread.

In addition, I loved the introduction and information the author gave on the topic of bone marrow itself. I never knew you had to soak the bones in salted ice water before preparing them, but it makes sense because you need to remove some of the impurities found in the bones themselves.

I sprinkled the tops of the marrow bones with kosher salt right when they came out of the oven for a little added flavor. A fancy, coarse sea salt would work well, too. I cooked my bones at 450°F for 30 minutes and the marrow came out perfectly.

I was especially excited to have the opportunity to make this recipe to ring in the New Year, especially since I’ve had this dish in several French bistro-style restaurants but never at home, as New Year’s to me is all about decadent food that’s comforting at the same time. My grocery store always seems to carry bone marrow, so believe me when I say that one of my New Year’s resolutions is to treat myself to this culinary delight many more times this year!

Although I personally thought the recipe was too long-winded—I’ve made roasted marrow before without the soaking—it turned out perfectly and we thoroughly enjoyed eating it.


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    1. oh good grief, dedy, you can’t tease us like that and then leave us hanging! do you happen to still have that recipe handy? would you mind snapping a picture of it and sharing it with us? it sounds phenomenal….

  1. I tried roasting some bone narrow last night. We love marrow from lamb shoulder bones, and we enjoyed the beef marrow over bread, as I’d heard some other people recommend. (My market didn’t have baguettes, so I ended up using crusty Italian bread.) It was very economical, too, as it’s definitely something to eat in moderation.

  2. I hate posts like these if for no other reason that it makes it EVEN HARDER to find marrow bones. I have to bribe my butcher to set them aside for me as they are now too popular for my liking.

    1. Hey Trevor.Sis.Boom… sorry to learn of your woes. I think, perhaps, your butcher may be putting you on. Do you live in a small town and are limited to one or maybe two butchers? After all, I recently went to my regular butcher, a very popular one at that, and had no problems getting the marrow bones. Add to that the fact that that I was getting them on a whim and that I only paid a couple of bucks for them. Perhaps you should seek out more than one butcher – I actually frequent four of them! As David pointed out, they do freeze, so stock up when you can.

    2. But…but…but Trevor Sis. Boom, we’re just doing our job. Shining a light into previously undiscovered corners of comestibles so that they become so trendy chic eaters like you go off in huff and find some other mouthful worthy of our pages. So, in the end, it’s culinistas like you who lead us straight to next New-New. See, it’s all your doing! In all seriousness, you can freeze marrow. Vacuum pack them and squirrel them away for future indulging.

  3. You are right, Deborah, soaking is not strictly necessary, but it does remove the blood from the marrow and makes for a “cleaner” looking finished dish. It also helps first-time marrow eaters try it. Not everyone has my love of blood. Perhaps David will post the blood pancake recipe?

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