Roasted Bone Marrow Recipe

Soak (optional)

If bones are very bloody, place marrow bones in a large bowl, cover with cold water and add 1 tablespoon kosher salt. Refrigerate for 2–4 hours, changing the water once or twice, until water runs clearer. Drain and pat bones dry with paper towels. (If bones are already clean, you can skip soaking.)

Preheat the oven to 450°F (230°C). Position a rack in the middle of the oven. Line a rimmed baking sheet with foil for easier cleanup and place a wire rack on the sheet if you have one (this helps heat circulate and keeps marrow from sitting in rendered fat).

Arrange marrow bones upright (cut side up) on the rack or directly on the foil if no rack is available. Sprinkle the cut faces lightly with coarse sea salt and freshly ground black pepper.

Place the tray in the preheated oven and roast for 15–20 minutes, until marrow is soft and just starting to separate from the bone but not melted away — it should be slightly jiggly and glossy. Cooking time varies by bone size; check at 12 minutes for smaller pieces.

If you prefer a browned top, broil on high for 1–2 minutes at the end, watching closely to avoid burning.

Remove bones from oven and let rest 1–2 minutes so marrow firms slightly but stays spreadable.

While bones roast, make a simple gremolata: combine the 1/2 cup finely chopped parsley, minced garlic, lemon juice and 1/2 teaspoon fine sea salt in a small bowl. Stir to combine and set aside. (If you like, add a teaspoon of finely grated lemon zest for extra brightness.)

Slice the bread 1/2-inch thick. If serving warm bread, toast slices under the broiler for 1–2 minutes per side or on a hot skillet with a little butter until golden. Spread softened butter on toast if desired.

Using a small spoon or narrow spatula, scoop the roasted marrow from each bone into a small serving dish or leave in bone for presentation. Sprinkle the marrow with a pinch of flaky sea salt and a crack of coarse black pepper.

Spoon a small amount of gremolata onto each portion of marrow (about 1/2 to 1 teaspoon per bone) to cut the richness with herb and lemon brightness.

Serve immediately with toasted bread, cornichons or pickles on the side. To eat: spread marrow on toast, top with extra gremolata and a cornichon if desired.

Leftover marrow can be refrigerated covered for up to 2 days and spread on bread cold or gently warmed. Discard if any off odors develop.