Roasted Marrow Bones

Also keeping with a theme of simplicity is a dish that few ever eat, but proabaly more would, if they gave it a first try – beef marrow bones. Julia, who has long liked bone marrow, described these as “rich, decadent and sensous” and suggested I post the recipe as a Valentine’s Day special. I decided “why wait?”, as I belive they can be enjoyed at any time, without the need of a special occasion.

Indeed, the only thing ‘special’ about this dish, is that, depending on your access to a butcher, the bones may be hard to come by. Most gorcery stores do not display or carry them, but if you ask, they may be found in the back area, or available as a special order. Try to get evenly sized bones, and, if they are of the longer variety, try to have the butcher cut them in half lengthwise. Either way, be prepared for the amost ‘butter-like’ goodness the bone marrow will offer.

Ingredients

• Beef Marrow Bones (6-10 pieces per person)
• 3 Garlic cloves
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• salt
• black pepper
• olive oil

Start by making an herb paste. Finely mince the garlic cloves, thyme, and rosemary. Pleace them in a samll bowl, and add a little olive oil to form a paste.

Place the bones on a wire baking rack with a drip pan. For the short bones, as in the picture above, place them on the rack with a flat side down. For long bones sliced lengthwise, set the bones with the cut side up.

Drizzle the bones with a little olive oil, sprinkle them with salt and pepper, and then top with a bit of the herb paste.

Place the bones in an oven which has been heated to 450 degrees, and let the bones roast for about 20 minutes. Turn the oven off, but leave the bones in, to finish the cooking process. After about 10 minutes remove a bone, and test for doneness. The marrow should be easy to remove from the bone, and should be medium rare to medium in doneness. If not quite to your liking, leave the bones in the oven for a bit longer, but at a lower temerature of 350 degrees, checking occasionally for doneness. Be careful not to overcook the marrow – it could melt right out into the drip pan, destroying your efforts !

Serve with a simple salad and potatoes, but make sure you have some toast points available – the marrow is wonderful spread on toast, like butter.