Roasted bone marrow is the most luxurious bite in all of beef — rich, buttery, and deeply savory. Roasted with garlic and fresh herbs until it turns into a spreadable delicacy, it’s a show-stopping appetizer that’s surprisingly simple to make.
Ingredients
- 4-6 beef marrow bones, cut canoe-style (about 3 inches each)
- 1 whole head of garlic, cloves separated and minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 teaspoon flaky sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- Crusty bread or toast points, for serving
- 1 lemon, cut into wedges (optional)
Instructions
- Preheat and prep: Preheat your oven to 425°F (220°C). If the bones have been refrigerated, let them sit at room temperature for 20 minutes.
- Season the bones: Place the marrow bones cut-side up on a rimmed baking sheet or in an oven-safe skillet. Drizzle with olive oil, then scatter the minced garlic, rosemary, and thyme over the marrow. Season generously with flaky salt and pepper.
- Roast: Roast for 20-25 minutes, until the marrow is soft, puffed, and lightly browned on top — it should jiggle slightly when you shake the pan. Don’t overcook or the marrow will melt out of the bone.
- Rest briefly: Let the bones rest for 5 minutes. The marrow will settle slightly and be easier to scoop.
- Serve: Sprinkle with fresh parsley and serve immediately with crusty bread for scooping and spreading. A squeeze of lemon cuts the richness beautifully.
Pro tip: Ask your butcher for canoe-cut (lengthwise) marrow bones — they roast more evenly and are much easier to scoop than cross-cut ones. Soak the bones in salted ice water for 2 hours before roasting to draw out impurities for a cleaner flavor.
Estimated nutrition per serving: 480 calories, 18g protein, 42g fat, 2g carbohydrates.
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