Bone Marrow Roasted - For the Carnivore Diet
Roasted bone marrow is pure, silky fat with a lightly crisped top and a spoonable, custard-like center. Keep the seasoning minimal so the beefy sweetness shines—just salt and heat.
Choose canoe-cut (lengthwise split) bones for easy scooping or cross-cut rounds for dramatic, upright roasting. If you like a cleaner look, you can soak the bones in cold salted water for 30–60 minutes and pat dry before roasting, but it’s optional. Watch closely near the end so the marrow jiggles but doesn’t completely liquefy.
Serve immediately while hot. Eat straight from the bone, spoon over a seared steak, melt onto eggs, or whisk into hot broth for an instant fatty boost. Leftovers can be scooped into a small container and refrigerated; rewarm gently until just soft.
Ingredients
- 4 beef marrow bones (canoe-cut or 2–3 inch cross-cut rounds)
- Coarse salt, to taste
- 1 teaspoon beef tallow for brushing (optional)
Instructions
- Preheat oven to 450°F (230°C) with a rack in the middle position.
- Line a rimmed baking sheet with foil. Place bones cut-side up; if using cross-cut rounds, stand them upright. Lightly brush the cut surfaces with beef tallow if using.
- Season the exposed marrow lightly with salt.
- Roast for 15–20 minutes, until the marrow is softened, sizzling at the edges, and jiggles when nudged but has not fully melted.
- Rest 2 minutes. Sprinkle a touch more salt if desired and serve immediately, scooping the marrow from the bone.