×

Help us help you

If we have helped you become a better cook, please become a Pitmaster Club member and help us become a better website. Benefits for members include:

(1) Seminars with famous Pitmaster Professors
(2) Access to The Pit forum and scores of new friends
(3) An expanded Temperature Guide Magnet that selles for $9.95
(4) Gold Medal Giveaways of free grills and smokers
(5) Support for Operation BBQ Relief

Learn more about the Pitmaster Club

Not ready to subscribe yet? Return to AmazingRibs.com

AmazingRibs.com BBQ Logo

marrow

Prairie Butter: Roasted Beef Marrow Bones

bones book

In recent years, chefs have brought back an ancient practice, serving roasted beef marrow as an appetizer. The smooth, creamy, slightly nutty textures and flavors are hard to dislike, a sort of poor man's foie gras, unless you look into the calorie content. Marrow is mostly fat (to learn more about marrow and bones, read my article Mythbusting: Does The Bone Make The Meat Better?) so it helps to think of it like butter or bacon. Not diet food. But if you want a treat, ask your butcher for some beef marrow bones. You can ask for pieces cut from the middle of the femur about 4 to 8" long, or just ask for the whole bone. Have your butcher use a bandsaw to cut them lengthwise, like cutting open a baguette or a baked potato.

For a really decadent treat, mix roasted bone marrow in with mashed potatoes. For more recipes, get this fun book: Bones: Recipes, History, and Lore by Jennifer McLagan.

Makes. Appetizers for 4

Takes. 1 hour

Ingredients

8" beef marrow bones

1/2 teaspoon cooking oil

4 tablespoons seasoned bread crumbs

8" fresh baguette, cut on a bias into 1/4" slices

Try this. Try topping the marrow with chimichurri sauce. The brightness of the acidity is a perfect marriage.

Method

1) Rinse the bones to get off any bone dust and splinters. There may be meat and fat on the outside of the bone. You can scrape it off if you wish, but I usually leave it on in case I want to gnaw on the bone afterwards.

2) When you are ready to cook, paint the cut side with oil and sprinkle on some seasoned bread crumbs. If I have fresh herbs, I use them.

3) Preheat the grill in a 2 zone configuration. Place the bones in a baking pan or cookie sheet lined with foil so drippings don't make a mess of your grill or start a confligration. Make sure to line it with foil because the drippings will burn and make cleanup a real pain. Roast them at about 325°F in the indiorect zone for about 30 minutes until the marrow is 150°F and like jello.

4) While the bones are roasting, cut thin slices from the baguette and toast them on the direct heat side of the grill. They'll brown quickly so keep a close eye on them and don't let them burn.

5) When the bones are done, give them a squeeze of lemon juice and spread the marrow on the toast. Now you know why Western settlers called marrow "prairie butter".

marrow bones

This page was revised

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Return to top

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Click here for analytics and advertising info.

© Copyright 2005 - 2015 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted (some photos of commercial products such as grills were provided by the manufacturers and are under their copyright). This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.