Roasted Bone Marrow

If you haven’t tried bone marrow, it’s a must try. Some people don’t like it, but those people are wrong 😉

If you can turn on an oven, you can make roasted bone marrow. It’s that easy.

The hard part is finding it. If you’ve already got a favorite local butcher, ask for it. They’ll either have a few laying around, or they’ll save some for you next time. Don’t be afraid to ask them to cut in in half (they use a band saw… you probably don’t have one at home). I like mine cut length-wise (as seen in the photo below) rather than width-wise because I find it easier to scrape the marrow out of it.

Cut bone marrow on board

If they’ve already cut it width-wise, that’s fine too. It’ll cook up just the same.

After you get a taste for this basic bone marrow, feel free to fancy-it-up with herbs and spices, or micro-salads, or whatever you can think of. It’s really hard to go wrong with this one.

What does it taste like? It’s hard to describe, but someone the other day said, “it’s meat-jelly.” Accurate, but maybe not the most appetizing. To go a little deeper, I’d describe it as rich, fatty, beef-tasting gelatin. Sort-of. Just eat it. At least then you can say you’ve tried it.

Prep time: 1 min.

Cook time: 15-20 min.

Serves: 1 (easily scale up for more servings)


  • 1 beef bone (femur) cut in half
  • salt and pepper


  • Pre-heat oven to 400°F.
  • Place the bones meat-side up in a baking dish or on a baking tray. Add a few dashes of salt and pepper.
  • Put in the oven on the middle rack for about 15 min. My bones took a little more time, about 20+ min.
    • Since bone sizes can very, watch it carefully. After about 15 min, scoop out a small section on the deep end. If it’s red or pink on the bottom, put it back in. Check again every few minutes until no red/pink is visible.
    • The good thing is, you can’t really over cook it. The fatty marrow will bubble and roast just fine until it’s fully cooked.
  • Serve warm alone or along any number of sides. Use a spoon to scoop out all that rich and fatty goodness.
    • In my picture, I’ve served it with pickled peppers, onion, carrot, and white asparagus.
    • You can also try a light salad with lemon vinaigrette, toasted paleo bread, or fresh veggie slices, like carrots or cucumbers. Serve as a dinner appetizer, lunch, or side. Experiment. Enjoy!

Roasted bone marrow with pickled vegetables

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