Roasted Bone Marrow
If you would like to remove the blood from the bone marrow, soak in salt water or cover with salt overnight.
Prior to cooking, rinse the bone marrow and pat dry. Salt the bone marrow liberally.
Preheat the oven to 400F.
Brown the bones on the stove in butter over medium-low heat. Add thyme or rosemary to the pan to season the meat. Optionally, add smashed garlic cloves to the pan. Once the bone marrow is browned on both sides, baste the bone marrow with the pan butter and transfer the pan to the oven. Cook in the oven for 15-20 minutes. The bone marrow is done when is bubbly and knife-tender all the way through. Reserve the bone marrow butter remaining in the pan for another use, such as cooking eggs.
Garnish with chopped parsley
Contrast it with acidic and refreshing flavors or accent its fattiness with something even richer
Pair with a small, sharp salad salad
Parsley tossed in olive oil, lemon, and capers
Substitute watercress or arugula for the parsley
Use thinly sliced radishes
Bone marrow butter
Let marrow bones cool to touch, then scoop out marrow.
Add marrow, raw butter, sea salt, rosemary and parsley to a food processor. Blend until incorporated.
Onion, shallot, or garlic confit
Onion, shallot, or garlic marmalade
Glaze before roasting with miso, mirin, and soy sauce
Smothered and roasted with blue cheese (pair with shallot confit)