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Prairie Butter: Roasted Beef Marrow Bones Recipe

Roasted bone marrow

There are few things as sinfully delicious and the rich, fatty marrow that only comes from slow roasting beef bones.

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.

bones book

Lightly salt the marrow, but skip the breadcrumbs. Roast the marrow. Let it cool and scoop it into a bowl. Mix it with an equal amount of butter, your favorite herbs, perhaps some lemon zest and a squeeze of lemon juice, squish it all together, lay it on waxed paper, roll it into a log and chill.

You now have a variation on the classic Maître d’Hôtel Butter. Next time you serve a steak, a filet of fish, a pork chop, or whatever, place a slice of Marrow Butter blend on top.

Roasted Beef Marrow Bones Recipe


Roasted bone marrow on bread
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3.75 from 12 votes
For a really decadent treat, mix roasted bone marrow in with mashed potatoes. This recipe is sure to please your palate.

Serve with: A hearty French red wine.


Course:
Appetizer
,
Sauces and Condiments
Cuisine:
American

Makes:

Servings: 4

Takes:

Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients

  • 2 8-inch beef marrow bones
  • 1/2 teaspoon cooking oil
  • 4 tablespoons seasoned bread crumbs
  • 1 8-inch fresh baguette
Notes:
About the bones. If you don't have easy access to marrow bones, simply place a call to your local butchers a few days in advance and they most certainly can help sort you out.
Try this. Try topping the marrow with chimichurri sauce. The brightness of the acidity is a perfect marriage.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Cut the baguette on the bias into 1/4-inch slices. Set aside while the bones roast.
  • Prep. 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.
  • 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.
  • Fire up. Preheat the grill in a 2-zone configuration.
  • Cook. Place the bones in a baking pan or cookie sheet lined with foil so drippings don't make a mess of your grill or cause a major flare-up. Roast them at about 325°F in the indirect zone for about 30 minutes until the marrow is 150°F and like jello.
  • While the bones are roasting, toast the baguette slices 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.
  • Serve. 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".

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Published On: 3/23/2013 Last Modified: 5/11/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


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