Jul 17 2026
Restaurants›Mateo Bar de Tapas›Marrow Recipe

Marrow Recipe

Inspired by Mateo Bar de Tapas
Time2h 30m
Serves4

roasted bone marrow, shortrib marmalade, radish, pickled mushroom, baguette

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bone Marrow

Shortrib Marmalade

Pickled Mushrooms

Garnish

Method

Roasting the Bone Marrow

  1. 1

    Preheat and Prepare

    Preheat your oven to 450°F (230°C). Season the bone marrow bones with salt and black pepper.

  2. 2

    Roast

    Place the seasoned bones upright on a baking sheet and roast for about 15-20 minutes until the marrow is soft and starts to separate from the bone.

Making Shortrib Marmalade

  1. 3

    Brown the Short Ribs

    In a large pot, sear the short ribs on all sides until browned. Remove and set aside.

  2. 4

    Sauté Vegetables

    In the same pot, add onions and carrots, sauté until soft.

  3. 5

    Simmer

    Return the short ribs to the pot, add red wine, beef stock, bay leaves, thyme, salt, and pepper. Bring to a simmer and cook for 2-3 hours until the meat is tender.

  4. 6

    Shred and Reduce

    Remove the meat, shred it, and return to the pot to reduce the liquid until it thickens into a marmalade-like consistency.

Pickling the Mushrooms

  1. 7

    Prepare Pickling Brine

    In a saucepan, combine vinegar, water, sugar, salt, and crushed garlic. Bring to a boil.

  2. 8

    Pickle Mushrooms

    Add the mushrooms to the brine, remove from heat, and let them cool before refrigerating for at least 1 hour.

Assembly

  1. 9

    Serve

    To serve, place roasted marrow on a plate, top with shortrib marmalade, garnish with pickled mushrooms and radish slices. Serve with slices of baguette.

More from Mateo Bar de Tapas