Roasted Bone Marrow
Rich and silky roasted bone marrow, perfect for spreading on toast with flaky salt, herbs, and tangy garnishes like pickled onions or chimichurri.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Beef, Appetizers
- Method: Roast
- Cuisine: French
Ingredients
Scale
- 4 pounds marrow bones, about 3- to 4-inch lengths*
- 2 teaspoons fresh lemon juice
- Kosher salt
- Toasted French bread baguettes
- optional garnishes: fresh chopped parsley, freshly ground black pepper, thyme leaves, chimichurri sauce, quick pickled red onions, capers
Instructions
- Prepare the oven and pan. Heat the oven to 450°F and Line a rimmed baking pan with foil.
- Roast the marrow bones. Arrange the marrow bones in the pan, cut sides up. Roast the bones for 20 minutes, or until the marrow centers register at least 145°F. They should be soft in the center and just beginning to leak marrow. Too long and the marrow will be too soft and mushy.
- Serve. Drizzle the lemon juice over the marrow. Scoop the marrow out and spread it on toasted baguette slices. Sprinkle lightly with flaky sea salt.
Notes
* For a cleaner flavor and appearance, soak the bones in salted water for 12 to 24 hours before roasting. Rinse thoroughly and pat dry before roasting.
Nutrition
- Serving Size:
- Calories: 228
- Sugar: 0 g
- Sodium: 139.5 mg
- Fat: 25.2 g
- Trans Fat:
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
Find it online: https://classic-recipes.com/roasted-bone-marrow/
