Roasted Beef Bone Marrow Recipe
Make Roasted Beef Bone Marrow Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bone marrow
Garnish & serving
Method
Bone marrow
- 1
Preheat and prepare bones
Preheat the oven to 450°F (230°C). Pat the marrow bones dry with paper towels to remove excess moisture. If bones are whole, have them cut lengthwise or crosswise by your butcher so marrow is exposed. Arrange the bones cut-side up in a roasting pan or on a rimmed baking sheet. Drizzle or brush about 1 tablespoon neutral oil over the marrow to help prevent excessive drying and to promote gentle browning.
- 2
Season
Sprinkle each exposed marrow cavity evenly with the 2 tablespoons coarse sea salt and 1 teaspoon freshly ground black pepper. The salt will season the marrow as it renders.
- 3
Roast
Place the roasting pan in the preheated oven on the middle rack. Roast for 12–18 minutes, depending on the size and thickness of the bones, until the marrow is bubbling at the edges, softened but still holding shape — it should look glossy and slightly browned on top. Watch carefully after 12 minutes to avoid melting away completely. Total time will typically be about 15 minutes for standard cross-cut bones.
- 4
Rest briefly
Remove the pan from the oven and let the bones rest for 2 minutes. The marrow will firm a bit but remain soft and spoonable.
Garnish & serving
- 5
Make garnish
While the marrow roasts (or immediately after removing from the oven), combine 2 tablespoons finely chopped parsley with 1 tablespoon minced shallot and 1 tablespoon lemon juice in a small bowl. Stir to combine. Taste and adjust with a pinch of salt or an extra squeeze of lemon if desired.
- 6
Prepare bread
Slice the baguette or sourdough into 1/2-inch slices. Toast under a broiler or in a dry skillet until golden and crisp on both sides, about 1–2 minutes per side under a medium broil, or 3–4 minutes total on the skillet, turning once. If you like, rub a cut clove of garlic on the warm toast or sprinkle lightly with the optional coarse salt.
- 7
- 8