Roasted Bone Marrow with Rosemary and Garlic

Bone marrow is an important

supplemental food
that’s easy to love—if you love fatty,
savory treats, that is. And bone marrow is a treat, with its
over-the-top richness, meaty flavor and fatty, creamy texture.
It’s delicious fuel for the body, brimming with vitamins and

Bone marrow is easy to prepare, too. It needs nothing more than
a sprinkle of salt (and maybe some fresh herbs) to reach perfection
in the oven.

is good enough to eat right out of the bone with a
spoon, which is how it’s usually served. Forget about those fancy
marrow spoons; instead, ask your butcher for marrow bones that are
cut lengthwise (also called “canoe cut”). This cut exposes the
marrow and makes it much easier to scoop out. Grass-fed is best, of
course, both for flavor and nutrients. Bone marrow can be served
with a green salad on the side, to cut the richness, and is also
quite tasty poured over roasted vegetables.

Servings: 4

Time in the Kitchen: 30 minutes


  • 4 marrow bones, cut lengthwise (canoe cut)
  • 1 teaspoon finely chopped fresh rosemary (5 ml)
  • 12 small garlic cloves
  • Salt


Recipe Note: Some recipes recommend soaking marrow bones in
brine (about 2 quarts cold water and ½ cup kosher salt) overnight
before roasting. This cleans the bones, removing some of the blood
and making the bones look nicer. However, if you buy high-quality,
grass-fed bones, brining doesn’t seem to make much of a
difference in the flavor or quality of the roasted marrow. Blood
spots that come to the surface of the marrow before you cook the
bones are perfectly normal, and don’t need to be wiped away.

Preheat oven to 425 °F/218 °C.

Place the bones, marrow side up, on a parchment or foil lined
baking sheet. Season the marrow generously with salt. Sprinkle
rosemary over the marrow.

Rub any loose papery skin off the cloves of garlic, but don’t
peel the cloves. Trim off both ends of the cloves of garlic. Rub
the cloves with a little bit of oil. Scatter the garlic cloves
around the bones.

Roast 25 minutes. The marrow should be very soft and warm all
the way through and bubbling a little.

Squeeze the garlic cloves out of their peels. Drop the cloves in
with the marrow, and eat with a spoon.

Bonus Recipe: Bone Marrow “Butter”

A great idea for any extra you have left over—bone marrow
“butter. Just let the bones cool in the fridge, then scrape out
the marrow and herbs into a bowl. Whip for 2 minutes.

Bone marrow butter is great on sweet potato toast or
roasted/grilled veggies, but use your imagination to enjoy!

The post
Roasted Bone Marrow with Rosemary and Garlic
appeared first on
Mark’s Daily

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