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Simple Roasted Bone Marrow (Restaurant Style)

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.

Simple Roasted Bone Marrow (Restaurant Style)

Prep time: 5 minutes
Cook time: 20-25 minutes
Total time: 30 minutes

Ingredients
2 - 4 beef or bison marrow bones (split canoe cut or center cut)
Pinch of salt and ground black pepper

Optional to serve
Coarse sea salt
Squeeze of lemon
Fresh herbs (parsley, thyme or cilantro)
Microgreens
Red onions, thinly sliced
Toasted baguette, pita, crackers or veggies

Instructions
  1. Preheat the oven to 425 F.
  2. Place thawed bones on a sheet tray or roasting pan lined with parchment paper. Place flat side facing up if using canoe cut or narrower side facing down with cross cut. Lightly sprinkle with salt and pepper.
  3. Roast for about 20 to 25 minutes, depending on your oven and the bone size. Check on the bones, around 15 minutes. Once the marrow begins to gently bubble and pull away from the sides of the bone, they’re done. To test doneness, insert a toothpick into the marrow and see if it slides in easily.
  4. Remove from the oven immediately and let cook for about 5 minutes before serving.
  5. Serve bone marrow with a sliced baguette or veggies along with a sprinkle of sea salt, parsley and lemon juice.
  6. Scoop leftover bone marrow out of the bone and store in an airtight container in the fridge for up to 2 days. Keep the marrow bones and freeze to add to a batch of bone broth.