Recipe: Roasted Canoed Marrow Bones

written by

Jared Frye

posted on

June 24, 2025

Beef-Marrow-Bones_BS.jpg

These beef bones are split lengthwise to expose the rich, buttery marrow inside. Once roasted, the marrow becomes spoonable, savory goodness that you can eat on toast, stir into risotto, or serve as an appetizer that’ll impress just about anyone.

Why They’re Special:

  • High in healthy fats and collagen.
  • Packed with flavor and nutrients like iron and vitamin K2.
  • A gourmet experience with minimal effort.

Simple Ways to Use Them:

  • Roast at 450°F for 15–20 minutes and spread on sourdough toast.
  • Add to soup or sauces for depth and body.
  • Mix into compound butter or blend into mashed potatoes.

It’s rich, primal, and surprisingly easy. And once you try it, you’ll be looking for excuses to make it again.

Flavor: Rich, buttery, and indulgent

Serves: 2–4

Cook Time: 20–25 minutes

Ingredients:

  • 4–6 beef marrow bones, split lengthwise (“canoed”)
  • Sea salt & cracked pepper
  • Optional toppings: lemon zest, chopped parsley, shallots, garlic
  • To serve: crusty sourdough bread, lightly toasted

Instructions:

  1. Prep the Bones: Preheat oven to 450°F. Place bones marrow-side up on a baking tray lined with parchment or foil. Sprinkle with salt and pepper.
  2. Roast: Bake for 15–20 minutes, until marrow is bubbly and just starting to brown but not melting away.
  3. Finish & Serve: Serve hot with toasted bread and a sprinkle of parsley or lemon zest. Scoop marrow onto bread like butter.

Optional Garnish:

Make a quick “gremolata” with 1 tbsp minced parsley, 1 clove garlic, and ½ tsp lemon zest for a zippy contrast.

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