Roasted Marrow Bones with Toast and Herbs
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This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.
Serves: 4
Estimated time: 30 minutes
Ingredients
- 2 pounds canoe-cut marrow bones
- Kosher salt
- Toasted country bread
- Chopped parsley
- 1 small shallot, minced
- 1 tablespoon capers
- 1 tablespoon lemon juice
Method
- Step 1: Heat the oven to 450°F and arrange the bones cut side up on a rimmed sheet pan.
- Step 2: Roast until the marrow is hot, softly set, and beginning to pull from the bone, usually 15–20 minutes depending on size.
- Step 3: Mix parsley, shallot, capers, and lemon juice.
- Step 4: Serve immediately with toast and the bright herb salad.
- Step 5: Use a small spoon to spread marrow lightly over the toast.
Food-safety note
For food safety, USDA guidance calls for beef, pork, lamb, and veal steaks, chops, and roasts to reach at least 145°F followed by a 3-minute rest. Use an instant-read thermometer in the thickest part, away from bone and large pockets of fat.
Make it your own
Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.