Roasted Bone Marrow (Recipe + Tips) | Craft Beering (2024)

How to prepare and serve restaurant style roasted bone marrow.

Roasted Bone Marrow (Recipe + Tips) | Craft Beering (1)

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Read on for helpful tips and step-by-step pictures (2 mins)

About This Bone Marrow Recipe

As food enthusiasts and huge craft beer fans we are no strangers to the delights of roasted bone marrow enjoyed with a refreshing brew.

Chris has had them on several of his menus, we frequently prepare them at home (very company worthy appetizer by the way) and never fail to order them when we spot them on a menu when eating out.

There is nothing intimidating about preparing them and dishing them up restaurant style, plus they are easier to find than you might think.

Roasted Bone Marrow (Recipe + Tips) | Craft Beering (2)

The bone marrow in the center of long animal bones is a firm, sponge-like tissue with ivory/faint yellow color. It is made of mesenchymal stromal cells and has a lot of collagen. There is also red bone marrow contained in smaller animal bones near the neck, head and trunk which is made of myeloid tissue and is the source of red blood cells. The yellow marrow has a lot more fat cells and is the one we are interested in from a culinary perspective.

When cooked yellow marrow softens and acquires a jelly-like, buttery texture with a sweet, mild beefy and nutty flavor. Prolonged cooking results in complete liquification.

Beef marrow bones from the femur of cows are by far the most common choice for roasting simply due to their sheer size vis-a-vis other bones. Additionally, their straight shape makes them perfect for cutting lengthwise, known as canoe cut.

Smaller beef bones like the tibia are also sometimes sold for the bone marrow and usually cut into rounds, aka cross cut.

Ways to Cook Bone Marrow

Roasting as shown here is by far the most delectable way to enjoy beef marrow. Its second most popular culinary use is the preparation of soup bases and broths. If you enjoy Vietnamese beef phở, you are probably already aware that the scrumptious broth owes its rich flavor to beef bones, cooked slowly for hours. Ossobuco (cross-cut-beef shanks) also gets its richness of flavor from the marrow inside the humerus, tibia and fibula bones.

Workflow (for Oven Roasted)

Roasted Bone Marrow (Recipe + Tips) | Craft Beering (3)

Roasting beef bones is beyond easy, but for the sake of clarity we’ve put together the image grid above. The only ingredients needed are the bones and a simple salt and pepper seasoning.

  • Prep work. If the bones were frozen – thaw them overnight in the refrigerator. Before you roast them examine them for impurities on the surface. If they do not appear as clean and as nicely trimmed of tendons, fat and meat as the ones shown above, soak them in cold saline solution first.
  • Season. Line a baking sheet or roasting pan with parchment paper, arrange the bones with the marrow facing up for canoe cut and the wider opening facing up for cross cut. Season lightly with salt and pepper. Use foil to tuck underneath bones that need to be leveled out.
  • Roast. Place the seasoned bones in a 450 F oven and roast for 15 to 25 minutes, depending on their size, until the marrow begins to bubble up.

THINGS TO CONSIDER:

  • It is perfectly normal for a few specs of blood or dark spots to be visible on the surface of the raw bones.
  • Cross cut ones will be done roasting in less time than canoe cut ones.
  • The actual amount of marrow you will be able to derive from each varies. Sometimes an average sized cross cut bone is packed full of marrow and yields more than an average canoe cut femur. Always prepare an extra one or two just to be sure you have enough for everyone who will be enjoying them with you.

How to Serve Roasted Bones

Roasted Bone Marrow (Recipe + Tips) | Craft Beering (4)

  • By far a low key, rustic style presentation as we tend to put together (see above) is the most common way to serve this delicacy. Just place the roasted marrow bones onto a cutting board or a platter, then sprinkle with a good quality sea salt.
  • Serve with fresh, crusty baguette slices or small pieces of toast and shaved onions or shallots with fresh parsley salad (inspired by the famous British bone marrow on toast). Micro greens (such as broccoli or pea shoots etc.) taste good along with the marrow and liven up the presentation. You can also garnish with fresh herbs such as parsley, thyme, oregano, chives or a sprinkle of briny capers.

Recommended Beer Pairings

The richness and savory fattiness of softened bone marrow are a perfect match for the lively, cleansing carbonation of beer. In addition, brews with pronounced malty sweetness (ex. Munich helles lager) or roasted malt bitterness (ex.Irish stouts) display a strong affinity for their umami flavor. It is no accident that marrow bones are prominently featured on the menus of iconic craft beer pubs and beer halls such as our beloved Euclid Hall in Denver, Colorado.

We especially like to pair bone marrow with dark German lagers such as bocks and dunkel (for both the excellent carbonation and sweet caramel notes) and dry Belgian saison ales. In winter, we suggest Belgian dark ales such as dubbels or oak foeder aged Flemish sour ales like Rodenbach Grand Cru.

How to Eat Them

Roasted Bone Marrow (Recipe + Tips) | Craft Beering (5)

  • To enjoy the scrumptious marrow simply scoop it out using a small spoon and place it over fresh crusty bread or spread it on toast. Top with a bit of onion, micro greens/fresh herbs.
  • Or you could use pita or tortilla chips to directly scoop the marrow out of the bone.

Roasted Bone Marrow (Recipe + Tips) | Craft Beering (6)

  • Alternatively, use a small butter knife or spoon to spread roasted marrow over freshly made Mexican tortillas, roll them up and enjoy dipped into your favorite hot sauce.
  • Bone marrow also makes a delectable compound butter. Serve it with beef steaks or burgers – it will add umami richness to the meat as it melts over the hot surface.

How to Make Bone Marrow Butter

  • In advance bring a stick of butter to room temperature. Place it in a small bowl.
  • Scoop out the roasted bone marrow from a couple of cross-cut bones or a large canoe cut bone and add it to the butter (you need about 2-3 tablespoons of marrow).
  • Season with salt and pepper to taste and using a fork gently work in the marrow into the butter.
  • Transfer the mixture to a half sheet of parchment paper, roll it to form a cylindrical/salami like shape, twist tighten the ends and refrigerate to firm it up.

Health Benefits

From a health perspective bone marrow is prized for its numerous benefits, especially those connected to its high collagen content. It has been shown to support joint function, strengthen the intestinal wall, regulate hormones, improve skin health and reduce inflammation in the body.

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Roasted Bone Marrow (Recipe + Tips) | Craft Beering (7)

Roasted Beef Bone Marrow

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Roasted beef marrow bones are easy to prepare. Here is how to clean, roast and serve them restaurant style at home.

Ingredients

  • 4 canoe cut beef marrow bones, clean*
  • pinch salt and pepper (to season before roasting)
  • 1 tsp sea salt flakes (to season at time of serving)

Instructions

  1. Preheat oven to 450 F.
  2. Place the bones onto a parchment paper or foil lined baking sheet or roasting pan - canoe cut with the flat side facing up, cross cut with the narrower side facing down. Lightly season with salt and pepper.
  3. Roast for about 15 minutes (and up to 25 minutes), depending on the bone size and how much marrow they contain. As a rule of thumb once the marrow begins to gently bubble on the surface they are done. Remove from the oven immediately.
  4. Serve with toast, baguette slices or pita/tortilla chips and thinly sliced onion. Sprinkle micro greens or fresh herbs such as parsley or thyme over the marrow.

Notes

* This translates to 8 halves. Alternatively, purchase cross cut marrow bones, budget about 5-6 pieces per person depending on their size. Also consider that the amount of bone marrow contained in a bone is not proportional to its size. Always roast a few extra bones to ensure everyone gets to enjoy the same amount of marrow.

'Clean' means that apart from the occasional spec of blood visible on the marrow the bones are nicely trimmed of tendons and fat and do not have excess impurities or blood. If the opposite is true, make a saline solution to soak the bones in an draw out the blood and any impurities. Use 1 tbsp salt to every 1 cup of cold water. Soak refrigerated for about 6 to 12 hours. Allow the bones to air dry before you roast them.

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 274Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 77mgSodium: 654mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 23g

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Where To Buy Beef Marrow Bones?

  • Start by asking your local butcher. This is your best bet to get fresh, never frozen and perfectly trimmed and cleaned marrow bones. We typically place a call with our local meat guy and request the number of bones and type of cut we’d like. He works about a week in advance, which is typical for smaller town butchers.
  • Sometimes Whole Foods has them – check their frozen meat section versus the meat cases. As of late the meat cases of grocers like Kroger have started including them in their assortment.
  • Many ethnic stores carry marrow bones. We bought the cross-cut ones we used in this post from a local Mexican grocer – they were clean, vacuum sealed and frozen – a breeze to thaw and prepare. An Asian food store nearby also carries them.

How to Clean Marrow Bones

Do you need to soak marrow bones before cooking? Not always, but sometimes the step may be necessary. While a few visible specs of blood here and there are not a deal breaker it is beneficial to soak the bones in a saline solution to draw out excess blood and impurities.

  • Place canoe cut bones flat side down in a deeper roasting dish or similar and cover with salted water – maintain a 1 cup water : 1 tbsp salt ratio, use as many cups of saline solution as needed to cover the bones you have. (For cross cut do the same, using a large bowl).
  • Soak refrigerated for 12 hours.
  • Allow them to air dry before roasting.
Roasted Bone Marrow (Recipe + Tips) | Craft Beering (2024)

FAQs

Do you have to soak bone marrow before roasting? ›

(Some recipes we've read recommend soaking the bones in salted water for while before cooking, but we've never found it to make much of a difference). The key to nailing roasted marrow bones is to be aggressive, both with your seasoning and roasting temperature.

How do you make bone marrow taste better? ›

Cooking bone marrow

Once the bones are cleaned up, transfer them to a baking tray. You can keep them natural with a sprinkling of salt and pepper, or add a herbed mix of parsley and garlic. Put the tray in a preheated oven at 350ºF/180ºC for about 15-20 minutes.

How long does bone marrow need to be cooked? ›

Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes.

What happens if you over cook bone marrow? ›

Roasted bone marrow

Take the bones out of the brine, place them marrow side up in a cast iron pan or simply on a baking sheet and sprinkle with some sea salt. Let the marrow bones cook for about 25 minutes. Be careful not to overcook the bones or the marrow will melt completely and you won't be able to eat it.

Do I need to soak bone marrow in salt water? ›

Marrow bones must be soaked for 12 to 24 hours in salted water to remove the blood. Place the bones in a large dish of ice water to cover, add 2 tablespoons of coarse sea salt, and refrigerate for 12 to 24 hours, changing the water 4 to 6 times and adding 2 more tablespoons of salt to the water each time.

Why do you soak bone marrow in salt water? ›

Cover the bones in enough salt water to cover, and let brine and refrigerate for 24 hours. This will help draw out the impurities in the bones and leave the marrow nice and white. -Brine mixture – 1sp of salt for every cup of water and enough water to cover the bones.

What flavors go well with bone marrow? ›

Use other bitter or assertive greens besides parsley such as watercress and arugula, and pair with thinly sliced radishes. Onion, shallot or garlic confit. Or onion, shallot, or garlic marmalade. A jam-like aromatic is great to have on hand for a number of things, not just marrow.

What not to add to bone broth? ›

According to Baraghani, a good bone broth doesn't need much more than bones and a few choice aromatics, like onions, garlic, and black pepper. "Don't even get me started on carrots," he says, which add sweetness.

What makes bone marrow delicious? ›

Bone marrow is just the spongy tissue found in the center of bones. It is mostly fat and has a rich, meaty flavor, making it ideal as a thickening agent and flavor booster. It's like concentrated meat goodness and is deadly on toast. Some people even call it the “butter of the gods”.

Can bone marrow be eaten rare? ›

Information. As long as the meat reaches a safe temperature, it's perfectly safe to eat the marrow inside the bones. Cook all raw beef, pork, lamb, and veal steaks, chops, and roasts to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source.

How is bone marrow supposed to be cooked? ›

Cooking bone marrow

Once the bones are cleaned up, transfer them to a baking tray. You can keep them natural with a sprinkling of salt and pepper, or add a herbed mix of parsley and garlic. Put the tray in a preheated oven at 350ºF/180ºC for about 15-20 minutes.

How do you know when bone marrow is done cooking? ›

Then, add your marrow bones to a sheet pan and freshly minced garlic. Shake the pan to mix the ingredients together and pop it in the oven for twenty minutes. You will know the marrow is cooked when a knife passes through the marrow with no resistance. Once the time is up, scoop out the bone marrow and enjoy!

What is toxic to bone marrow? ›

Bone marrow toxicity may be increased by medications that interfere with the folate metabolic pathway (such as TMP/SMX) and nonsteroidal anti-inflammatory drugs, which may decrease the renal clearance of MTX.

Is eating a lot of bone marrow good for you? ›

Although bone marrow is an excellent source of different vitamins and minerals, it's also high in fat. If you're going to add bone marrow to your diet, make sure to do so in moderation to avoid weight gain.

What happens if you eat raw bone marrow? ›

Eating raw bone marrow is good for you because of the healthy fats, vitamins and minerals. It's popular among paleo, carnivore diet and ancestral health proponents. You can easily eat it with a sprinkle of salt. Pro tip: Ask your butcher to split the bones for you so that you can harvest marrow from them yourself.

How do you prepare for bone marrow? ›

Bone marrow exams are often performed on an outpatient basis. Special preparation usually isn't needed. If you'll be receiving a sedative during the bone marrow exam, your doctor may ask you to stop eating and drinking for a period of time before the procedure.

How do you prepare bone marrow to eat? ›

You can keep them natural with a sprinkling of salt and pepper, or add a herbed mix of parsley and garlic. Put the tray in a preheated oven at 350ºF/180ºC for about 15-20 minutes. The marrow will be done when it is a nice golden-brown colour and springy to touch.

Does bone marrow melt in broth? ›

If you use Marrow Bones to make bone broth or soups, the marrow will dissolve into the liquid and leave you with clean bones after slow cooking your bone broth.

Are roasted marrow bones safe? ›

As long as the meat reaches a safe temperature, it's perfectly safe to eat the marrow inside the bones. Cook all raw beef, pork, lamb, and veal steaks, chops, and roasts to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source.

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