Roasted Beef Bone Marrow Appetizer

4.38 from 8 votes

It's easier than you think to cook beef marrow bones at home for an ultra-sensory appetizer experience you and your guests will love.

Course Appetizer

Cuisine American, French

Keyword marrow

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 759.97kcal

Preheat the oven to 375°F.
Slice ⅓ baguette into ½" thick slices and transfer the bread to a sheet pan. Use a pastry brush lightly brush 2 tablespoons extra virgin olive oil over both sides of the bread. Bake the bread for 6-8 minutes, then flip and bake for 5 minutes more until the toasts are golden and crunchy.
Lightly rub 1 clove garlic over one side of the toasted bread (don't overdo it–you just want a hint of garlic flavor). Set aside.
Turn up the oven to 450°.
Arrange 4 pounds marrow bones (cut-side-up for canoe cut) on a rimmed baking sheet. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Roast in the hot oven for 12-15 minutes for canoe cut and 10-12 minutes for cross cut (or until the marrow bubbles around the edges, but isn't liquified. (Cooking times will vary depending on the size of the bones, so keeping a watch for the visible cues is important).
While the beef marrow bones cook, combine 2 tablespoons parsley and 1 teaspoon lemon zest in a small bowl.
When the marrow has finished roasting, transfer to a serving platter and sprinkle with the lemon-parsley mixture.
To serve, use a small spreader knife to scoop out the marrow - spread it on the grilled garlic toasts, like butter and enjoy!

Cooking times will vary depending on the size of the bones, so keeping a watch for the visible cues is important
This dish is best enjoyed hot from the oven.
I don't recommend reheating leftovers as the marrow will render again, and you'll get less yield.