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Thread: Bone Marrow Butter

  1. #1
    Administrator Rick's Avatar
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    Default Bone Marrow Butter

    I can't stomach (no pun intended but still a good one) raw bone marrow. It won't go down no matter how hard I try. But roasted it's the bee's knees AND the cat's meow. Great Golden Goodness. Here's a recipe I stumbled across and thought some of you might like it.

    Bone Marrow Butter

    (Makes about 1 cup)
    Ingredients

    • 6-8 marrow bones, cut short, no longer than 2 inches tall
    • 1/2 cup of butter, cut into 1 inch cubes and softened
    • 1/4 tsp. sea salt
    • 1/4 tsp. dried rosemary
    • 1/4 tsp. fresh parsley, chopped fine

    Directions

    1. Preheat oven to 425F. Spread bones out on cookie sheet lined with parchment paper, marrow side up.
    2. Roast bones for 15-20 minutes until marrow is bubbly and knife-tender all the way through.
    3. Let marrow bones cool to touch, then scoop out marrow.
    4. Add marrow, butter, salt, parsley and rosemary to a food processor. Blend until incorporated.
    5. Serve.


  2. #2
    Senior Member MrFixIt's Avatar
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    Never had raw marrow, but have sucked the bones dry off of some good ribs!

    Do you split the bones before cooking?
    When all else fails, read the directions, and beware the Chihuahuacabra!

  3. #3
    Administrator Rick's Avatar
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    Either cross ways or long ways. Your choice. For the recipe above it's cross ways. Roasting bones cut cross ways provides an even heat all around the marrow.

  4. #4

    Default

    Love marrow bones.
    I think I'd skip the blender part. Too slurpy-like.
    Just mix it up real good.
    If we are to have another contest in…our national existence I predict that the dividing line will not be Mason and Dixon's, but between patriotism & intelligence on the one side, and superstition, ambition & ignorance on the other…
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  5. #5
    Administrator Rick's Avatar
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    I have a knuckle in the box at the moment. I'm going to roast it tomorrow.

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