Simple Roasted Bone Marrow (Restaurant Style)

If you thought roasted bone marrow was intimidating to make, think again! This easy recipe comes together in under 30 minutes with just a couple of ingredients. When cooked, bone marrow softens and acquires a buttery texture with a mild sweet and nutty flavor. Bone marrow can be found on restaurant menus but this simple dish is a must try at home. Spoon marrow right out of the bone or spread on toast, pita or focaccia.

Shop Bison Marrow Bones (Canoe Cut, Split)

Tips for Roasting Bone Marrow

Do not use frozen bones. It’s best to use thawed marrow bones for roasting.
It’s normal for thawed bones to have some blood or dark spots on the surface.
Canoe cut bones will take longer to roast than cross cut bones.
Season as you like! We like to add some spices before roasting as it enhances the flavor.
Watch the cooking time. If you cook marrow too long it will turn from a solid to a liquid and lose its texture.

Do you need to soak marrow bones?
This is an optional step but if the bones are clean we do not. If bones aren’t clean, make a salt water solution to soak the bones to draw out any impurities. A general rule, use 1 tablespoon of salt for every 1 cup of cold filtered water. Let the bones soak in the fridge for about 6 hours. Remove the bones from solution and allow to air dry before roasting.