Rich Buttered Beef Bone Marrow (Printable View)
Rich, buttery roasted beef bone marrow served with fresh herbs and bright lemon notes.
# Ingredient List:
→ Bones
01 - 4 large beef marrow bones (approximately 3–4 inches long, split lengthwise if possible)
→ Seasoning
02 - 1 teaspoon sea salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
→ To Serve
05 - 1 small bunch fresh parsley, chopped
06 - 1 small shallot, finely diced
07 - 1 teaspoon lemon juice
08 - Crusty bread, toasted (optional)
# How to Prepare:
01 - Preheat the oven to 425°F.
02 - Arrange marrow bones, cut side up, on a baking tray lined with parchment paper or foil.
03 - Sprinkle sea salt, black pepper, and thyme evenly over the bones.
04 - Roast the bones for 20 to 25 minutes, until the marrow is bubbling and softened but not melted away.
05 - Mix chopped parsley, finely diced shallot, and lemon juice in a small bowl.
06 - Remove bones from oven and let them cool for 2 to 3 minutes.
07 - Serve hot, topped with the parsley garnish. Optionally, scoop marrow onto toasted bread.
# Expert Suggestions:
01 -
- It tastes restaurant-quality but takes just 35 minutes from start to finish, so you can feel like you've been in the kitchen for hours when really you haven't.
- The roasted marrow has this silky, buttery texture that melts on your tongue in a way that feels almost indulgent—it's the kind of appetizer that makes people slow down and actually enjoy their food.
- Once your butcher splits those bones for you, the rest is nearly foolproof, making you look like a culinary genius without the stress.
02 -
- Don't roast the bones longer than 25 minutes or the marrow will collapse into the bone and be nearly impossible to scoop out cleanly—you want it soft and spreadable, not melted into nothing.
- The difference between undercooked and perfect is about 3 minutes, so pay attention in those final moments and trust your eyes over the timer. Every oven is different, and watching for that gentle bubble is your best guide.
03 -
- Always ask your butcher to split the bones lengthwise—it might seem like an extra step, but it saves you so much struggle and ensures perfect roasting every single time.
- The real secret is serving everything hot—the bones, the bread, even warmed plates. Room temperature marrow loses its magic, so timing is everything.