Roasted Bone Marrow

Instructions

Fill a large bowl halfway with ice water and add 1 teaspoon of coarse sea salt per 1 cup water. Add the marrow bones and refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time.☞ TESTER TIP: Some testers have asked us, "Do I need to soak the bones?" The answer is yes. This removes the blood and any impurities from the marrow.

Drain the bones, cover, and refrigerate until you're ready to roast the marrow. Be sure to roast the soaked marrow within 24 hours or freeze the drained bones for up to 3 months.

Crank the oven to 450°F (230°C).

Place the marrow bones in a roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up.

Roast for 15 to 25 minutes, until the marrow has puffed slightly and has an internal temperature of 145°F (63°C) in the center when measured with an instant-read thermometer. If you don't have a thermometer, insert a metal skewer into the center of the bone, then touch it to your wrist to gauge the marrow’s temperature; the roasted bone marrow should be very hot. Do take care not to burn yourself. There should be no resistance when the skewer is inserted, and some of the marrow will have started to leak from the bones.

Sprinkle with sea salt and pepper. Serve immediately with spoons for scooping.

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