Bone Marrow Gravy Recipe

Prepare and roast marrow

Preheat the oven to 425°F (220°C). Place marrow bones cut-side up on a rimmed baking sheet lined with foil. Sprinkle a small pinch of salt and a grind of pepper over the marrow. Roast for 15–20 minutes, until marrow is bubbling and just starting to brown but not fully rendered away. Remove from oven and let rest 5 minutes. Using a small spoon, scoop marrow from the bones into a small bowl and reserve bones for later.

Render aromatics

Heat 1 tablespoon unsalted butter in a medium skillet or saucepan over medium heat. Add finely diced onion, carrot, and celery, and a pinch of salt. Cook, stirring occasionally, until vegetables are soft and beginning to brown, about 6–8 minutes. Add minced garlic, fresh thyme sprigs, and the bay leaf and cook 1 minute more until fragrant.

Increase heat to medium-high and add the roasted marrow bones to the pan to brown any juices left on the baking sheet. Pour in 1/2 cup dry red wine (or Madeira) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Pour in 2 cups beef stock and add 1 teaspoon Worcestershire sauce. Bring to a simmer, then reduce heat to low and gently simmer with the bones and aromatics for 20 minutes to extract flavor. If foam or excess fat rises, skim with a spoon.

After simmering, remove bones, thyme stems, and bay leaf. Use a fine-mesh sieve or cheesecloth to strain the liquid into a clean saucepan, pressing on solids to extract flavor. Discard solids. Return strained liquid to medium heat and keep at a gentle simmer.

Make a beurre manié (fat-flour paste)

To thicken, combine 1.5 tablespoons all-purpose flour with the reserved rendered marrow and the 1 tablespoon of butter (if any butter remains) to make a smooth paste (beurre manié). If there isn't enough butter, add the marrow to the 1–2 tablespoons cold water and whisk briefly to form a slurry alternative.

Whisk the beurre manié or slurry into the simmering strained stock a little at a time. Bring to a gentle simmer and cook 2–4 minutes, whisking constantly, until the gravy thickens to coat the back of a spoon. If the gravy becomes too thick, thin with a tablespoon or two of stock or water. Taste and season with 3/4 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste.

Optional finish: For extra gloss and richness, whisk in 1 teaspoon cold unsalted butter off-heat or swirl in 1 teaspoon of heavy cream. Keep warm until ready to serve.