Roasted Beef Marrow Bones Recipe
Ingredients
- 2 beef marrow bones 8 inches (20.3 cm) each
- 1/2 teaspoon cooking oil
- 4 tablespoons seasoned bread crumbs
- 1 fresh baguette about 8" (20.3 cm) long
Method
- 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 and get the indirect zone up to 325°F (162.8°C).
- Roast. 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 in the indirect zone for about 30 minutes until the marrow is 150°F (65.6°C) and like jello.
- Toast. Cut the baguette on the bias into 1/4-inch (6.4 mm) slices. 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". An alternative: Try topping the marrow with chimichurri sauce. The brightness of the acidity is a perfect marriage.
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. Have the butcher cut the bone(s) in half lengthwise so it is easy to scoop out the marrow.
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