Surprise and delight your dinner party guests with this incredibly simple yet luxurious dish with minimal ingredients. Learn how to prepare roasted bone marrow at home for an exquisite evening! Serve with toasted bread and a touch of salt or top it with this Italian-style salsa verde. The flavours of lemon, parsley, garlic, shallot and capers pair well with the marrow and can be simply enjoyed as a tasty bread dip.
In just a few simple steps, you’ll have a mouth-watering appetizer that will have your guests begging for more!
Which Beef Bones to Use For Roasting?
Without a doubt, beef marrow bones taken from the femur are the preferred choice for roasting as they are much larger than other types of bone.
What's more, their straight shape makes them perfect for cutting lengthwise in a technique known as canoe cut.
If you have trouble finding canoe-cut bones, beef marrow wheels will do the trick too! No matter how you cut them, these delectable treats will surely be the star of any dinner party!
Do I Need to Soak Beef Marrow Bones?
You'll find that some recipes suggest soaking the marrow bones in salt water overnight. The purpose of this is to draw out any residual blood from the bones. If you choose to do this method, make sure to replace the water and salt every few hours.
There are various opinions on whether this is a necessary step. Others would argue it's not needed and roast them as is. We'll let you be the judge, but we've stuck with the simplest way (not soaking) to make this recipe approachable for everyone.
Preparing the Bones Before Roasting
Roasting bones is a simple task that doesn't require much preparation. For an extra polished presentation, though, you can take the additional step of using a knife to remove any tissue on the exterior of the bones. This is not necessary unless you're serving these roasted beef marrow bones at a restaurant.
Roasting Beef Marrow Bones
Beef bones can be seasoned with salt and pepper before roasting in the oven at 450˚F for 15 – 25 minutes. When the marrow has bubbled up slightly and the internal temperature reaches 145˚F, the bones are ready for serving.
Be cautious not to overcook the bones as the marrow will liquefy!
What Does Bone Marrow Taste Like?
When cooked correctly, the marrow's buttery texture is matched by its sweet and mild beefy flavour, resulting in a nutty jelly-like delight.
How To Serve Beef Marrow Bones
Presenting a restaurant-style dish doesn't have to be intimidating! We've opted for a rustic presentation by layering the canoe-cut bones on a wood platter.
You can do the same with marrow bone rounds (cross-cut) or serve each bone on a plate for your guests with the accompaniments.
If you are keeping it simple – top the bones with a pinch of sea salt and a few micro sprouts for colour. Serve with toasted crusty bread and a slice of lemon on the side.
It is also popular to serve roasted marrow bones with a parsley salad made of fresh parsley, shallots, capers and lemon. We've opted to make an Italian-style salsa verde with these ingredients finely chopped to look much like a chimichurri.
Give this Roasted beef Marrow Bones Recipe a try!
Roasted Beef Marrow Bones with Parsley & Lemon Salsa Verde
Ingredients
Salsa Verde Ingredients
- 1 tbsp capers rinsed in cold water and drained
- 1 garlic clove peeled
- ½ cup finely chopped fresh parsley
- 1 tbsp finely minced shallot
- 1/3 cup extra virgin olive oil
- 1/8 tsp sea salt
- 1 tbsp freshly squeezed lemon juice
Roast the Bones
- 4-6 canoe cut beef marrow bones or substitute beef marrow wheels
- sea salt
- fresh ground black pepper
Serving & Garnish
- 1 loaf of crusty bread, sliced and toasted baguette
- Micro sprouts for garnish optional
- Finely sliced shallots for garnish optional
Instructions
- Preheat the oven to 450˚F
Prepare the Salsa Verde
- Smash the garlic clove and capers with the side of your knife and finely mince (or use a mortar and pestle or the bottom of a cast iron pan). Transfer to a medium bowl.
- Add the parsley, shallots, olive oil, lemon juice and sea salt to the bowl. Stir and adjust salt to taste.
Roast the Bones
- Place the bones cut side up on a baking sheet lined with parchment paper. Season with sea salt and black pepper. Roast for 15-25 minutes until the marrow is slightly puffed and the internal temperature reaches 145˚F.
- Serve immediate with toasted crusty bread, salsa verde and spoons for scooping.
