Bone Marrow Recipe

1. Preheat the oven to 450°F (232°C).
2. Season the bones with salt and pepper.
3. Place the seasoned bone marrow side up on a baking sheet tray or ovenproof skillet.
4. Roast for 15 to 25 minutes, depending on their size, until the marrow begins to bubble up. …
5. Serve immediately with a light salad and toasted bread.

Roasted Bone Marrow

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.

Prep: 15min

Total: 750min

Yield: 4

Serving Size: 1 portion

Nutrition Facts: servingSize 1 portion, calories 60 kcal, Protein 1 g, Fat 6 g

Ingredients:

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

Instruction:

1. 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.
2. 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.
3. Preheat the oven to 450°F (230°C).
4. 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 has an internal temperature of 145°F (63°C) in the center when measured with an instant-read thermometer. If you don’t have a thermometer, 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. Do take care not to burn yourself. There should be no resistance when the skewer is inserted and some of the marrow will have started to leak from the bones.
5. Serve the roasted bone marrow immediately with spoons for scooping.

Roasted Beef Bone Marrow

Roasted beef marrow bones are easy to prepare. Here is how to clean, roast and serve them restaurant style at home.

Prep: 5min

Total: 25min

Serving Size: 1

Nutrition Facts: calories 274 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 23 grams protein, Saturated Fat 8 grams saturated fat, servingSize 1, Sodium 654 milligrams sodium, Sugar 0 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 9 grams unsaturated fat

Ingredients:

• 4 canoe cut beef marrow bones, clean*
• pinch salt and pepper (to season before roasting)
• 1 tsp sea salt flakes (to season at time of serving)

Instruction:

1. Preheat oven to 450 F.
2. Place the bones onto a parchment paper or foil lined baking sheet or roasting pan – canoe cut with the flat side facing up, cross cut with the narrower side facing down. Lightly season with salt and pepper.
3. Roast for about 15 minutes (and up to 25 minutes), depending on the bone size and how much marrow they contain. As a rule of thumb once the marrow begins to gently bubble on the surface they are done. Remove from the oven immediately.
4. Serve with toast, baguette slices or pita/tortilla chips and thinly sliced onion. Sprinkle micro greens or fresh herbs such as parsley or thyme over the marrow.

Bone Marrow Recipe | New Years Appetizer – BIG MEAT SUNDAY