Roasted Bone Marrow with Rosemary and Garlic

Bone marrow is an important supplemental food that’s easy to love—if you love fatty, savory treats, that is. And bone marrow is a treat, with its over-the-top richness, meaty flavor and fatty, creamy texture. It’s delicious fuel for the body, brimming with vitamins and minerals.

Bone marrow is easy to prepare, too. It needs nothing more than a sprinkle of salt (and maybe some fresh herbs) to reach perfection in the oven.

Roasted marrow is good enough to eat right out of the bone with a spoon, which is how it’s usually served. Forget about those fancy marrow spoons; instead, ask your butcher for marrow bones that are cut lengthwise (also called “canoe cut”). This cut exposes the marrow and makes it much easier to scoop out. Grass-fed is best, of course, both for flavor and nutrients. Bone marrow can be served with a green salad on the side, to cut the richness, and is also quite tasty poured over roasted vegetables.

Servings: 4

Time in the Kitchen: 30 minutes


  • 4 marrow bones, cut lengthwise (canoe cut)
  • 1 teaspoon finely chopped fresh rosemary (5 ml)
  • 12 small garlic cloves
  • Salt


Recipe Note: Some recipes recommend soaking marrow bones in brine (about 2 quarts cold water and ½ cup kosher salt) overnight before roasting. This cleans the bones, removing some of the blood and making the bones look nicer. However, if you buy high-quality, grass-fed bones, brining doesn’t seem to make much of a difference in the flavor or quality of the roasted marrow. Blood spots that come to the surface of the marrow before you cook the bones are perfectly normal, and don’t need to be wiped away.

Preheat oven to 425 °F/218 °C.

Place the bones, marrow side up, on a parchment or foil lined baking sheet. Season the marrow generously with salt. Sprinkle rosemary over the marrow.

Rub any loose papery skin off the cloves of garlic, but don’t peel the cloves. Trim off both ends of the cloves of garlic. Rub the cloves with a little bit of oil. Scatter the garlic cloves around the bones.

Roast 25 minutes. The marrow should be very soft and warm all the way through and bubbling a little.

Squeeze the garlic cloves out of their peels. Drop the cloves in with the marrow, and eat with a spoon.

Bonus Recipe: Bone Marrow “Butter”

A great idea for any extra you have left over—bone marrow “butter. Just let the bones cool in the fridge, then scrape out the marrow and herbs into a bowl. Whip for 2 minutes.

Bone marrow butter is great on sweet potato toast or roasted/grilled veggies, but use your imagination to enjoy!

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22 thoughts on “Roasted Bone Marrow with Rosemary and Garlic”

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  1. For those of you that have had roasted bone marrow, what is it like? I’ve been intrigued by this dish, but I don’t know if the texture would be off-putting. I usually like meat fat (outside edge of prime rib, for example). Is this comparative to some other food in texture?

    1. Primal Plum, I have not roasted at home but have eaten in restaurants. I would describe the texture as creamier than the fat on a prime rib. I find it delicious. Definitely very rich.

    2. It is a bit creamier than meat fat and has less of a beefy flavor, though still a relatively strong. It’s also much richer and some grain free bread or a salad make it better but I can eat it alone just fine. Just my opinion but I love it.

  2. Absolutely my favorite! Bones that have been soaked in cold water, are simply more esthetic to serve; plus, it eliminates those unsightly black strands (coagulated blood?) that come up at times. Spread the marrow over a steak, eat as an entree, or grill and incorporate into a package of butter by adding fresh chives, blending and molding into cylinder or rectangle shape using saran wrap and re-refrigerate.

    * it goes without saying that used bones are great for making stock

  3. One of my favorites. So much that I keep a bagful in the freezer. I am all for soaking the bones in icy water. It whiteness the marrow and get rids of coagulated blood; in case you’ve been wondering what are those black strands in the middle (after grilling). Plus, it is also more esthetic to serve.

    Would you like to take it a notch further? Extract the cooked marrow, bland together with butter and chopped chives, reform into cylinder or rectangular shape (use saran warp) and keep in the fridge. Use it for an assortment of things… like frying eggs or spreading over a sizzling steak. And remember to save the bones for your next bone soup (-:

  4. As a child I was able to get the bone marrow most of the time; usually as a round bone and not much. I had no idea it was served at restaurants nor that one could ask the butcher to canoe cut. The recipe sounds great. Thanks.

  5. Off topic, but can’t we PLEASE get the forum page links working correctly? It’s been a while now since the new format was launched, and this has not worked since then. At least on a PC, you can’t click on pages other than page 1, you get a 404 not found error. You can fix it by adjusting the link on the 404 error page by adding the text forum/ so that the link reads: XXX is the thread number, yy is the page number.

  6. This looks delicious. I’ve had bone marrow as part of Osso Bucco in a restaurant. It was really rich and meaty.

  7. I normally don’t read a lot of the Saturday posts but this was a Bone Marrow recipe… are you freak’n kidding me! Why didn’t you jus say so…. Thank you, thank you, thank you.

    However, I must confess that I take great offense (not really) to the statement about Bone Marrow being a “supplemental food” bc therein lies a major problem in modernity. Our very first foods that evolved these big brains were… wait for it… bone marrow and brain! Here’s a little history ’bout that:

    We sapiens spent a good chunk of time as scavengers, before evolving into the baddest mammalian predators (hunters) that ever lived. We would sit and wait… patiently… for predators to do their thing, so that we could do ours. When the coast was clear, our earliest ancestors would scurry over to the carcass, harvest the valuable bones and the skull, and crush them against rocks to gain access to the nutrient-dense brain and bone marrow.

    Loving on this post… I don’t care if it’s recycled… it’s solid and a total game changer!

    1. I agree on all counts. The few times I’ve tried bone marrow I didn’t like it, but I’ve been wanting to learn exactly because of what you said. Keep the marrow recipes coming, please, even the old ones!

  8. I’m trying to find a place to respond to your new Keto Reset cookbook. Can’t find it, so I’ll respond here. First, this bone marrow recipe looks absolutely yummy. I love rosemary and I’m over the moon about garlic. That said, please let me say that the photo for the Keto Reset cookbook shows us a salad that makes my mouth water. However, at close to 74 years old, I would be able to eat the egg and the avocado slices and then be almost totally sated. Maybe I’d get a few tomato pieces stuffed in, but that would be it. How about some wondrous salad recipes for us older folks who can’t eat as much as we did when we were younger at any given meal? As with the wondrous salad pictured with the ad for your new cookbook, just cutting down on each ingredient wouldn’t work. That whole egg is about half of what I can fit in my tummy for breakfast or lunch. And, BTW, I have you to thank for my appetite going way down. Sure, age has something to do with it, but ever since going about 80% Primal, cutting out wheat almost altogether, eating veggies at breakfast and lunch–tons of dark leafy organic greens–I have no cravings for the junk I used to have every day. And I have zero sugar cravings. Okay, enuf said. I’ve gone on much longer than I intended to.

  9. How might you alter the recipe if the bones are not already cut length-wise? Would I just roast them longer, and then dig out the marrow with maybe the long handle of an iced-tea spoon?