Ingredients
- 4 large beef marrow bones, cut lengthwise or into 2-inch pieces
- 1/4 cup grass-fed butter
- Flaky sea salt, to taste
- Optional garnish: freshly chopped parsley (if tolerated) or additional melted butter for drizzling
Instructions:
- Preheat your oven to 450°F (230°C).
- Rinse the marrow bones under cold water to remove any residue or debris, then pat them dry with paper towels.
- Arrange the bones upright in a baking dish or roasting pan with the marrow exposed.
- Roast in the preheated oven for 15–20 minutes, or until the marrow is soft, bubbling, and slightly browned around the edges. Be careful not to overcook, as the marrow can dry out.
- While the bones are roasting, melt the butter in a small saucepan over low heat until it’s warm and slightly golden.
- Optional: Stir in a pinch of sea salt for added flavor.
- Remove the bones from the oven and carefully brush the exposed marrow with the melted butter.
- Sprinkle flaky sea salt over the marrow for flavor.
- Serve immediately with small spoons to scoop out the rich, creamy marrow.
