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5 from 2 votes

Roasted Bone Marrow Recipe

Sometimes called “beef butter,” this roasted marrow has a rich, slightly nutty flavor that makes it perfect for spreading over a slice of crusty bread or some crackers.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories
Author Heather Dessinger, FDN-P

Ingredients

  • 2 pounds cross cut or canoe cut grass-fed beef marrow bones (if previously frozen, thaw them in the fridge overnight)
  • flaky or coarse sea salt (fine sea salt will work if that’s what you have on hand)
  • black pepper (preferably freshly ground)

Optional Flavor Addition #1 - Fresh herbs

  • Fresh rosemary, thyme, chives, parsley etc.

Optional Flavor Addition #2 - Parsley Salad

  • 1 cup finely minced fresh parsley
  • 2 tsp olive oil
  • 2 tsp lemon juice
  • 1 tsp grated lemon zest
  • 1 tsp minced garlic cloves
  • ½-1 tsp capers

Instructions

To Roast The Bone Marrow

  • Preheat your oven to 425F and line a rimmed baking sheet or roasting pan with parchment paper.
  • Place the marrow bones on the parchment paper. If you’re using canoe cut/ lengthwise cut bones, make sure to place the marrow side up. With cross cut bones both sides usually have visible marrow.
  • Generously season with salt and pepper, then place the baking sheet in the oven.
  • Roast the bones for 15-30 minutes. The amount of time needed will depend on the size of the bones, but you’ll know they’re ready when the marrow is bubbling on top and soft throughout. I usually use a butter knife to cut into the marrow to test for softness. Important note: If you’re adding minced garlic and parmesan to the marrow bones, remove them from the oven at around the 20-25 minute mark, sprinkle with garlic/parmesan, then return the baking sheet to the oven and roast for 5-10 more minutes.
  • When the marrow is ready, serve warm with any optional toppings you’re using, plus a gluten-free baguette, loaf of crusty bread, or crackers. If desired, use the leftover bones to make bone broth.

To Make The Optional Parsley Salad

  • In a small bowl, toss the parsley, olive oil, lemon juice, lemon zest, garlic cloves and 1/2 tsp capers.
  • Taste and add more capers if desired.