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.
*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
- 15 M
- 25 M
- Servings Vary
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.
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.
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.