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Roasted Bone Marrow

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

Prep 15 mins
Cook 15 mins
Total 12 hrs 30 mins
Entrees
American
4 servings
60 kcal

Ingredients 

  • Four (3-inch) Marrow bones* (see Tips for Buying Beef Bones for Roasted Bone Marrow above)
  • Coarse sea salt

Directions 

  • 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.