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Bone Marrow is a favorite at high-end restaurants around the world. Usually served as a luxe starter dish with a side of toasted bread points. It can also be paired alongside a beautiful cut of beef transforming an ordinary meal into an elegant dish.

All bones do indeed have marrow in the center but the creme-de-la-creme is found in the larger femur bones as they are much thicker and can be cut horizontally making for an easy extraction with a small spoon or knife.

Most people never think of making bone marrow at home since bones aren’t usually in plain sight at stores so not top-of-mind. We now supply a limited amount at after cut so wanted to provide the very simple recipe below for those who want to try.


  • 6 to 8 beef marrow bones, cut horizontally 6 inches long
  • rosemary sprigs
  • sea salt
  • pepper


Preheat oven to 450 degrees. Put bones on a baking pan, cut side up and season with a generous amount of salt and a little black pepper. Cook about 10 minutes and then place rosemary sprigs on top of each bone. Cook for another 5-10 minutes until the marrow is soft and begins to separate from the bone. Make sure you don’t overcook it or the marrow may¬†flow out.

Serve with a side of toast tips. This is a wonderful compliment to a salad as the healthy fats will help fill you up and provide you enough fuel for hours to come.