Roasted Marrow Bones with Sea Salt & Toast
Rich, buttery roasted marrow is one of the simplest and most satisfying appetizers you can make.
These Bravo Steaks canoe-cut marrow bones roast until soft and spreadable, perfect for serving with toasted bread and a sprinkle of salt.
INGREDIENTS
4–6 Bravo Steaks canoe-cut marrow bones
Olive oil
Sea salt
Freshly cracked black pepper
Fresh parsley (optional)
Toasted baguette slices or crusty bread
Optional: lemon wedges, flaky salt
INSTRUCTIONS
Preheat oven to 450°F. Line a baking sheet with foil or parchment.
Pat marrow bones dry and place cut-side up on the baking sheet.
Drizzle lightly with olive oil and season with salt and pepper.
Roast for 15–20 minutes, until marrow is soft and just starting to bubble but not fully melted out.
Remove from oven and let rest a few minutes.
Sprinkle with fresh parsley and flaky salt if desired.
Serve warm with toasted bread and lemon wedges for spreading.
NOTES
Do not overcook; marrow should be soft and scoopable, not melted away.
Serve immediately for best texture.
Add a simple parsley salad or gremolata on top for brightness.
Great as a starter for steak night or shared appetizer.
BRAVO STEAKS® CUT USED: Canoe Cut Marrow Bones
Buy this cut here: Canoe Cut Marrow Bones