Roasted Bone Marrow
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
12 hrs 30 mins
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Servings
4 servings
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Calories
60 kcal
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Course
Main Course
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Cuisine
American
Roasted Bone Marrow
Description
This recipe begins by soaking marrow bones in an ice water solution salted to draw out blood and impurities. This step is important to clean the bones and prepare the marrow for roasting. After soaking for 12 to 24 hours with periodic water changes, the bones are drained and refrigerated until roasting.
Roasting takes place in a 450°F oven, with the bones arranged standing or cut side up to allow the marrow to cook evenly. The marrow is done when it puffs slightly and reaches an internal temperature of about 145°F. The roasted marrow has a delicate, creamy texture and a subtle meaty flavor enhanced by coarse sea salt and freshly ground black pepper.
Once roasted, bone marrow can be scooped onto toast or used as a luxurious topping for dishes requiring rich fats. Proper soaking and roasting contribute to a clean taste without bitterness.
Ingredients
- Four (3-inch) marrow bones
- sea salt coarse
- black pepper freshly ground
Instructions
- Fill a large bowl halfway with ice water and add 1 teaspoon of coarse sea salt per 1 cup water. Add the marrow bones and refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time.☞ TESTER TIP: Some testers have asked us, "Do I need to soak the bones?" The answer is yes. This removes the blood and any impurities from the marrow.
- Drain the bones, cover, and refrigerate until you're ready to roast the marrow. Be sure to roast the soaked marrow within 24 hours or freeze the drained bones for up to 3 months.
- Crank the oven to 450°F (230°C).
- Place the marrow bones in a roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up.
- Roast for 15 to 25 minutes, until the marrow has puffed slightly and has an internal temperature of 145°F (63°C) in the center when measured with an instant-read thermometer. If you don't have a thermometer, insert a metal skewer into the center of the bone, then touch it to your wrist to gauge the marrow’s temperature; the roasted bone marrow should be very hot. Do take care not to burn yourself. There should be no resistance when the skewer is inserted, and some of the marrow will have started to leak from the bones.
- Sprinkle with sea salt and pepper. Serve immediately with spoons for scooping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 60kcal | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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