![Sonny's Farm Wagyu beef marrow bones, roasted with French bread](https://cdn.shopify.com/s/files/1/0552/9301/8317/files/Marrow_butter_480x480.jpg?v=1703702025)
Alternately, if you are making bone broth, try roasting the bones using this method to develop their flavors before adding them to your boiling water.
Ingredients:
- 2 cups of saltwater brine (2-3 tablespoons of salt mixed into 2 cups of water)
- 1-2 lbs. of Beef bones
- Flaky sea salt
- Black pepper
- Fresh parsley leaves
- French bread, toasted
- Prepare the beef bones by allowing them to soak for 2-6 hours in the brine.
- Preheat your oven to 400 degrees Fahrenheit.
- Pat the bones dry and place them on a metal cooking sheet. If using canoe cut bones, roast with the marrow side up. If using round cut bones, roast with one cut side down.
- Roast in the oven for 10-20 minutes, depending on the size of the bones, until the marrow begins to bubble at the top.
- Rove from the heat and sprinkle with salt and pepper.
- Serve garnished with parsley leaves, spread over toasted French bread.