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? ›

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.

How long does bone marrow need to be cooked? ›

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 color and springy to touch.

How do you make bone marrow taste good? ›

The key to nailing roasted marrow bones is to be aggressive, both with your seasoning and roasting temperature. You really want to give them a good dusting of salt before cooking, the same way you would a thick, marbled rib eye. Remember: The fattier the cut, the more salt it needs to let the flavor shine through.

Why do you soak bone marrow in salt water? ›

You'll find that some recipes suggest soaking the marrow bones in salt water overnight. The purpose of this is to draw out any residual blood from the bones. If you choose to do this method, make sure to replace the water and salt every few hours.

Is roasted bone marrow good for you? ›

Bone marrow is full of collagen, which improves the health and strength of bones and skin. It is also rich in glucosamine, a compound that helps against osteoarthritis, relieves joint pain, and reduces inflammation in the joints.

What bones are best for bone marrow? ›

Marrow Bones are Femur Bones, Tibia and Shank Bones. All three main broth bones contain plenty of marrow, collagen, fats, and micronutrients but due to their size and irregular shape, the marrow is not easily accessible to eat directly which you can in round straight Femur Bones or Tibia Bones.

How do you clean bone marrow before cooking? ›

Put the bone marrow in salted water and keep it in the refrigerator for at least 24 hours to remove any blood spots and bacteria. This process “bleaches” out as much of that blood as possible, and also firms up the marrow. The next day, you'll notice how clean it is.

How do you know when marrow is done? ›

You can tell whether or not the bones are done by allowing a knife to drop into the center of the marrow. If the marrow bones are fully cooked, the bones will be nicely browned, and the blade will pass through the marrow with no resistance.

How often should I eat bone marrow? ›

How often should I eat bone marrow? You should eat bone marrow twice per week for best results. It has important nutrients that we lack in our Western Diet that are beneficial for skin health, brain health, blood sugar, immunity ands stem cell formation.

What is the best meat for bone marrow? ›

Traditional recipes recommend using bones rich in marrow and flavor, such as beef marrow bones, oxtails, beef feet or beef neck bones. For this article, we will focus on beef marrow bones. To make a nutritious and delicious beef bone broth, we recommend using beef marrow bones or beef oxtails.

What goes well with bone marrow? ›

The most popular way to serve bone marrow is to place the roasted bone on a plate with toasted bread, salt, black pepper, and a bright, herby side salad (such as a fresh parsley salad with olive oil, fresh lemon juice, capers, and shallots) to balance out this rich dish.

What is the best food for bone marrow? ›

Keeping your bone marrow healthy focuses on supporting components of your body that grow from bone marrow cells. You can keep your bone marrow healthy by: Eating a diet rich in protein (lean meats, fish, beans, nuts, milk, eggs). Taking vitamins (iron, B9, B12).

What is the best juice for bone marrow? ›

Many brands of orange juice are fortified with calcium and vitamin D, making it a good choice for bone health, especially for those who can't consume dairy.

Should cooked bone marrow be pink? ›

Your marrow bones should be free of meat and the marrow should be a pale pink colour. If you see blood spots on the surface, that is fine. Our favourite way to enjoy bone marrow is roasted as explained in this recipe. Spread on crackers or thin slices of crostini they are just perfect.

How do you get fluid out of bone marrow? ›

A special needle is inserted into the bone. The needle has a tube attached to it, which creates suction. A small sample of bone marrow fluid flows into the tube. The needle is removed.

How long to soak bones before cooking? ›

Prepare bones

Rinse the bones in cold water to remove blood and bone fragments. Place in a large bowl of cold water and soak for 8 hours or overnight. While soaking, change the water a couple of times. Drain the bones and put them into a large stock pot.

Do you need to thaw bone marrow before cooking? ›

It is not recommended to cook frozen bone marrow directly without defrosting it. Defrosting the bone marrow allows for more even cooking and better flavor development. It is best to thaw the bone marrow in the refrigerator overnight before cooking.

Why do you soak beef bones? ›

In asian cooking, bones (beef/pork) are often rinsed and soaked for a period of time to remove impurities before making broth. Some even suggests to boil the bones with salted water for a period of time.

Can you just boil bone marrow? ›

Bones high in collagen, like marrow and knuckle bones, can be pre-boiled to reduce funkiness. Put the bones in a pot, cover them with cold water, bring the pot to a boil and continue to boil for 20 minutes.

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