Roasted Marrow Bones
Marrow Bones are a deliciously rich starter that's sure to impress!
Ingredients
- Four marrow bones about 3" thick
- Sea salt
Instructions
- Prepare the bones. Fill a mixing bowl halfway with ice water and add a teaspoon of coarse sea salt per cup of water.
- Add the bones and refrigerate for 12 to 24 hours, changing the water and replacing the salt every four hours.
- Once the bones have soaked, drain them and cover them in the refrigerator until you're ready to roast them.
- When you're ready to roast, preheat the oven to 450°F (230°C). Place the drained and dried bones in a roasting pan, standing them up if they're cut crosswise or cut side up if lengthwise.
- Cook the bones in the oven for 15 to 25 minutes, until the marrow has puffed slightly and has an internal temperature of 145°F (63°C) in the center when measured with an instant-read thermometer.
- Once the roasted bone marrow is ready, serve it up immediately with spoons for scooping.
Notes
The pre-soak time is optional, and you can skip it if you don't have time. The main purpose is to draw out any remaining blood or impurities in the marrow bones before roasting (and add a bit of saltiness). Most marrow bones don't strictly require it, and often you can't tell the difference. If you have bones from an older animal or a wild species like Elk, Venison, or Mutton, soaking is recommended.