Roasted Bone Marrow

Sonny's Farm Wagyu beef marrow bones, roasted with French bread
This elegant alternative to butter can add rich flavors to toasted French bread. This collagen rich dish can serve as a rustic, yet elegant starter when entertaining guests.

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.

  • 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
  1. Prepare the beef bones by allowing them to soak for 2-6 hours in the brine.
  2. Preheat your oven to 400 degrees Fahrenheit.
  3. 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.
  4. Roast in the oven for 10-20 minutes, depending on the size of the bones, until the marrow begins to bubble at the top.
  5. Rove from the heat and sprinkle with salt and pepper.
  6. Serve garnished with parsley leaves, spread over toasted French bread.

Back to blog