Roasted Bone Marrow
Roasted bone marrow is ultra decadent, rich and just so incredibly delicious.
Servings 4 servings
Preheat your oven to 450F degrees.
Place raw marrow bones on a baking sheet lined with foil (for easy clean up). Sprinkle each bone with a pinch of coarse sea salt.
Roast bones for about 20-25 minutes. The marrow should be soft all the way through, with a little marrow leaking out in the bottom of the pan.
Insert a skewer or small knife in the middle - it should go through very easily, like warm butter.
Remove and let them sit for about 5 minutes or until cool enough to touch.
Scoop out with a small knife and spread on toasted bread. Sprinkle with a little more sea salt (to taste) and serve.
- This recipe can be easily doubled, tripled, or made to accommodate any number of people. Just use a larger pan and roast using the same instructions.
- Soaking the marrow bones helps to remove blood and impurities from the bones. You can technically skip this part, but I think it makes the bones better.
- The marrow should be hot and ultra tender in the center - a knife should go right through it like warm butter.
- Marrow bones can be frozen for up to 6 months before roasting.
- You can also freeze bone marrow out of the bone after it is cooked. Just store it in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight and warm.
Serving: 1bone | Calories: 320kcal | Protein: 3g | Fat: 34g | Vitamin A: 98IU | Iron: 2mg