Roasted marrow bones with garlic and herbed bread crumbs recipe

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  • 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
  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve hot by themselves, with a small side salad, or with toasted bread for spreading.

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