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slow roasted marrow bones?

17 years ago

i heard about these on the tail end of a radio show, and want to try them. i think short ribs were used, does that sound right? and the basic premise is slow and low, like maybe 250 degrees for four hours or so? should i use salt or would garlic work too? what else do i need to know?

we love roasted root vegetables, i think they would be great together.

thanks!

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Comments (2)

Ideefixe
17 years ago
This is a NYT recipe, but it's close to my husband's pro. one:
Time: 20 minutes

8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total

1 cup roughly chopped fresh parsley

2 shallots, thinly sliced

2 teaspoons capers

1 1/2 tablespoons extra virgin olive oil

2 teaspoons fresh lemon juice

Coarse sea salt to taste

At least 4 1/2-inch-thick slices of crusty bread, toasted.

1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)

2. Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

Yield: 4 servings.
emmisme
17 years ago
You want shank bones and 4 hours is way too long, the marrow will melt to nothingness. I would use a higher heat and roast for about 15 - 30 minutes until the marrow starts to pull away from the bone and is soft in the center. Gee thanks, now I'm craving roasted marrow!
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