Roasted Marrow Bones Recipe

Name: Roasted Marrow Bones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds marrow bones beef, cut in 2- 3- inch lengths; sea salt or Kosher; black pepper; 1 bunch parsley leaves washed and rough chopped; 1 shallot chopped very fine; 1 tablespoon fresh lemon juice or substitute red wine vinegar; 1 teaspoon brined capers chopped; olive oil; 2 fresh rosemary springs, or 1 tbsp. dried leaves, finely chopped; 2 fresh thyme springs, or 1 tbsp. dried, finely chopped; 1 loaf crusty bread cut into 1/2- inch slices; 1 head garlic

Servings: persons

4 pounds marrow bones beef, cut in 2- 3- inch lengths
sea salt or Kosher
black pepper
1 bunch parsley leaves washed and rough chopped
1 shallot chopped very fine
1 tablespoon fresh lemon juice or substitute red wine vinegar
1 teaspoon brined capers chopped
olive oil
2 fresh rosemary springs, or 1 tbsp. dried leaves, finely chopped
2 fresh thyme springs, or 1 tbsp. dried, finely chopped
1 loaf crusty bread cut into 1/2- inch slices
1 head garlic

1
Heat oven to 350-degrees F.
2
Add chopped rosemary and thyme to a small bowl of oil; set aside to marinate.
3
Tear off a small square of foil; grease it lightly with plain oil; place entire head of unpeeled garlic on it. Fold up loosely around the garlic. Place in oven. Roast for about 30 minutes, until soft and fragrant. Set aside at room temp.
4
Place bread slices on an oiled baking sheet and drizzle with a bit more of the herbed oil. Sprinkle with salt and put in oven. Lightly toast, turning them as needed. This should only take a few minutes. Do not walk away from the oven or you'll have burnt offerings.
5
When toasted, set both the bread and roasted garlic aside to work on the bones.
6
Crank oven up to 450-degrees F.
7
Arrange the bones on end so that they're standing up, in a baking vessel. Season liberally with salt and pepper. Place in oven.
8
The bones will roast in about 15 to 20 minutes. There is no need to fuss with them - like turning or flipping - just watch them to check for readiness.
9
When done, they should be slightly browned and the marrow should be soft but not runny. If you overcook, the marrow will melt and run out of the bones, which you can still eat, but with more difficulty.
10
While the bones are sizzling, combine parsley, lemon juice, salt, pepper, a few drops of plain oil, and the capers in a small bowl. Toss to combine well.
11
Cut the head of garlic in half, cross-wise, to expose the cloves inside.
12
When bones are ready, remove from oven and allow to rest for just a minute or two. Then, serve bones on plates with the bread, garlic halves, and parsley salad.

1558

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 pounds marrow bones beef, cut in 2- 3- inch lengths, sea salt or Kosher, black pepper, 1 bunch parsley leaves washed and rough chopped, and more.

Yes, Roasted Marrow Bones falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Marrow Bones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions