Fathers Day Snackage - Roasted Bone Marrow

This little treat is one of Papa Bear's favorite things. If you have never tried this, we all highly recommend that you do so as soon as humanly (or inhumanly - we're not picky) possible. Roasted bone marrow is a rich and indulgent way to treat yourself...which is exactly why I made this today for Fathers Day for one of the best Dads I know!

Another plus to this dish is that it is extremely inexpensive. All of the bones were purchased for just a mere $2!! I think it actually may have cost more to run the oven for 20 minutes...seriously. Also, it is almost effortless to make.

I can't always find these in the meat section of my friendly neighborhood grocery store, so when I do see them, I snag a couple of packages and freeze them for when we are in the mood for them. Even Drama Queen and Little Lawyer love them!

I can certainly understand people being...squeemish...about trying this, but trust me.  If it helps at all, try not to think about what you are eating too much. Eat it for the experience and for the flavor. And yes indeed, I eat all the mainstream parts as well as the nasty bits, too. There's way more to eat out there than chicken breasts, people!! I've cooked and eaten (and loved!) oxtail, chicken liver, beef tongue, and every piece of an entire suckling pig, plus a whole lot more! I will never, ever say "Eww! No!" to trying something new or different because odds are I will like it; if I don't, I will know why and I don't have to eat it again. I never know what will be my next favorite thing either, so if I don't try it, I will never know if I'll love it!

The flavor of marrow is still meaty, but meltingly smooth, rich, gelatinous and oily (but in a good way). We can't sit down and eat a ton of it because it is so rich and heavy, but Papa Bear and I are usually good for about 3-5 bones apiece depending on the size.

So let's make some roasted bone marrow, shall we?

Preheat your oven to 450.



Line a rimmed baking sheet with foil. Place bones marrow up on baking sheet. Drizzle with a little olive oil and set aside.  You can certainly omit the oil here so the marrow has less of an oily-ness to it, but I happen to like it. Plus, the olive oil adds a little fruitiness to the marrow.

Slice a nice baguette (or your favorite bread) and you can either toast the slices in the oven for a few minutes before you cook the bones or choose not to toast them at all - we've done it both ways.  I have read that some people will place the slices of bread underneath the bones before putting them in the oven so that the bread will soak up the fat that drizzles out the bones while cooking.  I do want to try it this way, but honestly, I keep forgetting to do it. I usually don't remember to slice the bread until the bones have already gone in the oven...so if you do try it this way, please let me know how you like it!



Put the bones in the oven for about 20 minutes or so, depending on the size. What you're looking for here in the finished dish is a giving, loose marrow, but not yet melted away to nothing. And believe me, if you cook them for too long, it will all melt away and disintegrate into a gooey mess...not good.



Serve the bones with the toast/bread and a small spoon. Scoop the marrow from the bone (it should come out very easily) and spread it on the toast/bread. Season with "wet salt", which is just coarse kosher salt moistened with a few drops of water. Then eat and enjoy!!