- Yield: 4 Servings
- 2–3 pounds center-cut beef marrow bones
- 4 garlic cloves, minced
- ¾ teaspoon chili flakes
- ¾ teaspoon sherry vinegar
- ¼ cup bread crumbs
- 1½ tablespoons chopped fresh herbs (chives, thyme, parsley, etc.)
- Salt to taste
- Canola oil
How to Make It
- Preheat oven to 450°F.
- Let the bones sit out for about 10 to 15 minutes to get closer to room temperature. Using a small pairing knife, run your knife along the edges of the marrow on both sides of the bones. You should be able to pop out the marrows.
- Finely chop the marrow and add to a medium bowl. Add the garlic, chili flakes, sherry vinegar, bread crumbs, and herbs and season with a bit of salt. Mix to a uniform consistency.
- Rub the outsides of the bones with oil and place on a foil-lined baking sheet. Make sure the baking sheet has a lip on it—some of the fat will leak out as the bones are cooking.
- Place the marrow mixture back in the bones, stuffing to completely fill, and pile it a bit higher on the top so you can use all the mixture. Roast for 15 minutes.
- Serve hot by themselves, with a small side salad, or with toasted bread for spreading.