Roasted Bone Marrow Recipe

Prep marrow bones

Preheat the oven to 450°F (230°C). Rinse marrow bones under cold water and pat dry with paper towels. Arrange them cut-side up in a rimmed baking sheet or on a roasting pan fitted with a rack so marrow doesn't sit in rendered fat.

Season

Lightly season each marrow cavity with kosher salt and freshly ground black pepper. Tuck thyme sprigs around the bones on the pan and add a squeeze of lemon over the bones if desired (reserve remaining lemon for serving).

Roast

Roast in the preheated oven 12–18 minutes, until marrow is bubbling and slightly pulling away from the bone but not melting away. Watch carefully; over-roasting will cause it to liquefy and run.

Rest

Remove from oven and let rest 2 minutes. Serve warm so marrow is soft and spreadable.

While marrow roasts, slice sourdough into 1/3-inch (8 mm) slices. Brush each side lightly with extra-virgin olive oil and season with a pinch of sea salt.

Toast in a 400°F (200°C) oven for 6–8 minutes, flipping once, until crisp and golden. Alternatively, grill or pan-toast slices until charred edges appear. Rub the warm slices with the cut side of the halved garlic clove to infuse flavor.

Brown short ribs

Season short rib pieces with salt and pepper. Heat 1 tablespoon olive oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Brown the short ribs on all sides (about 3–4 minutes per side) to develop deep color. Remove and set aside.

Sauté aromatics

Reduce heat to medium. Add chopped onion to the pot and cook until translucent, about 6 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to deepen flavor.

Deglaze and braise

Pour in red wine (or beef stock) to deglaze, scraping up brown bits. Return short ribs to pot and add beef stock, soy sauce, brown sugar, and apple cider vinegar. Bring to a simmer, reduce heat to low, cover, and braise gently until meat is very tender, 2 to 2.5 hours.

Reduce to marmalade

Remove short ribs and strain braising liquid if desired. Shred meat with forks, discarding any excess fat or gristle. Transfer shredded meat to a skillet, add 1/2 to 1 cup of the braising liquid and cook over medium-high heat, stirring, until liquid reduces and coats the meat in a thick, glossy jam-like consistency, about 8–12 minutes. Taste and adjust seasoning with salt and pepper.

Combine finely chopped parsley, oregano, minced garlic, red wine vinegar, red pepper flakes, kosher salt, and black pepper in a bowl. Whisk in olive oil gradually until emulsified. Taste and adjust acidity or salt. Let rest at room temperature for 15–30 minutes for flavors to meld.

Place toasted sourdough crostini on a serving platter. Spoon a thin layer of warm short rib marmalade onto each crostini (this acts as a savory counterpoint and helps carry the marrow).

Scoop roasted marrow from bones with a small spoon or butter knife and spread over the short rib–topped crostini. The marrow should be warm and soft; if marrow has cooled and stiffened, return bones to a warm oven for a minute to soften.

Dot or drizzle chimichurri over each crostini (or serve chimichurri on the side for guests to add). Garnish with microgreens or chopped parsley and an optional squeeze of lemon just before eating to cut richness.

Serve immediately while marrow and marmalade are warm. Provide extra lemon wedges and cracked black pepper at the table.