We get many, many inquiries asking if we carry beef bones. Yes! Yes, we do! Just ask.
You can find beef marrow being served in fancy restaurants more frequently now but it’s easy to make yourself.
There is probably nothing easier than roasting marrow bones. Just get your oven nice and hot, around 450 degrees F then put the marrow bones on a tray or ovenproof skillet, bone side down. Sprinkle with some salt and pepper to taste. Roast until the bones are lightly browned on the outside, about 20 minutes, depending on the thickness of the bone. Some fat will render from the bones, but the majority of the marrow should stay in the bone. Serve immediately, with thick hearty bread that can hold up to the heat and fat and make a sharp green salad with a vinaigrette to cut the richness.
Bread soaked with meat juices and fat is a classic combination.
Pair it with a nice Cabernet Sauvignon, Syrah or merlot and you’re golden!
