Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

Home Cooking 3

Beef Marrow Bones

Bada Bing | Oct 13, 201312:57 PM

I just found a little pack of 6 or so beef bones cut crosswise into about 1"/2cm thickness. I thought I'd try prepping them so as to use the marrow as a spread on crusty bread. But I'm new to this one. I don't know if or how they should be seasoned with salt and/or herbs prior to roasting. Do they dry-roast or do you use a water element somehow? And how long do they cook, and at what temperature? How do you know when marrow is "done"?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound