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.

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

I find 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. Now that good fat is back on the table, marrow is seemingly everywhere. 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 healthy food and definitely way too good for the dog.–Jennifer McLagan

TIPS FOR BUYING BEEF BONES FOR ROASTED MARROW

  1. 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'll get from any bone as it ranges widely depending on the thickness of the bone: a 3-inch (7.5-centimeter) bone usually averages around 1 1/2 ounces (40 grams).
  2. 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.
  3. Buy extra bones to be sure you have enough. Bone marrow freezes well in or out of the bone.
  4. 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

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

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

  • 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.

    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.

Serving: 1 portion Calories: 60 kcal (3%) Protein: 1 g (2%) Fat: 6 g (9%) Vitamin A: 18 IU Iron: 1 mg (6%)

Recipe Testers' Reviews

Originally published January 17, 2013

Recipe © 2011 Jennifer McLagan. Photo © 2011 Leigh Beisch. All rights reserved. All materials used with permission.

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