Roasted Homestead Beef Marrow + Sourdough

Restaurant-worthy. Ridiculously easy.

You may have seen beef marrow bones in our freezer and wondered what to do with them. Here’s your answer.

Roasting transforms the marrow inside the bones into something rich, buttery and incredibly delicious. Scoop it onto warm toasted sourdough, add a little salt and a squeeze of lemon, and you’ve got one of the simplest ways to enjoy this traditional cut.

Using frozen marrow bones? Thaw completely in the refrigerator before roasting, then pat dry with paper towel. This helps the bones roast more evenly and prevents excess moisture on the pan. 

Ingredients

  • Beef marrow bones
  • Sourdough bread, sliced
  • Sea salt
  • Freshly cracked black pepper
  • Fresh parsley, finely chopped
  • Fresh lemon
  • Optional: 1 garlic clove
  • Optional: extra virgin olive oil

Directions

1. Heat the oven
Preheat oven to 450°F / 230°C.

2. Prepare the bones
Arrange the marrow bones on a parchment-lined baking sheet or roasting pan. Position them so the exposed marrow faces upward where possible. Season lightly with salt and pepper.

3. Roast
Roast for approximately 15–20 minutes, depending on the size and thickness of the bones.

The marrow is ready when it's soft, glossy and bubbling slightly around the edges. Don't overcook it or the marrow will begin to completely render out of the bones.

4. Toast the sourdough
While the bones roast, toast thick slices of sourdough until golden and crisp. For even more flavour, rub the warm toast lightly with a cut garlic clove.

5. Scoop + spread
Use a small spoon or knife to scoop the warm marrow from the centre of each bone and spread it over the toasted sourdough.

6. Finish
Top with a sprinkle of sea salt, fresh parsley and a squeeze of lemon. The brightness of the lemon balances the richness of the marrow beautifully.

Find It at Homestead

  • Grass-fed beef marrow bones
  • Sourdough bread
  • Parthena Mediterranean Sea Salt
  • Fresh herbs
  • Extra virgin olive oil

Homestead Tip:
Don't toss those bones when you're finished! Save them in the freezer and add them to your next batch of beef stock or bone broth.