Classic Roasted Beef Bone Marrow With Herb Salad

A restaurant-level dish that’s shockingly easy at home. Roasting brings out the buttery richness of marrow, and the bright herb salad balances the flavor perfectly.

Ingredients

• 4–6 center-cut beef marrow bones

• 1 tsp kosher salt

• ½ tsp cracked black pepper

• 1 tbsp olive oil

• Herb Salad:

  • ½ cup chopped parsley

  • 1 small shallot, thinly sliced

  • Zest of 1 lemon

  • 1 tbsp lemon juice

  • 1–2 tbsp olive oil

  • Pinch of salt

Instructions

1. Prep the bones: Soak bones in cold salted water for 30 minutes to remove excess blood (optional but makes them prettier). Pat dry.

2. Season: Drizzle with olive oil, salt, and pepper.

3. Roast: Place upright on a baking sheet and roast at 450°F for 15–20 minutes, until marrow is soft and bubbly but not melted out.

4. Make the herb salad: Mix parsley, shallot, lemon zest, juice, olive oil, and salt.

5. Serve: Scoop the marrow onto toasted sourdough or baguette and top with herb salad.

Serving Ideas

• Add flaky salt on top for crunch.

• Pair with pickled onions, arugula, or a splash of hot sauce.

Beef Marrow Bones

$19.50

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