Bone Marrow Butter Recipe

Bone marrow butter is a luxurious spread made from roasted bone marrow, whipped together with butter and seasonings. It's a fantastic way to use leftover bone marrow from roasted bones or short ribs. The rich, meaty flavor of the marrow pairs beautifully with the creaminess of the butter, creating a spread that's both intensely flavorful and incredibly versatile. Bone marrow butter can be used to elevate a variety of dishes, from grilled steak and roasted vegetables to crusty bread and pasta.
In this recipe, we'll guide you through the simple process of making bone marrow butter at home. With just a few ingredients and minimal prep time, you can create a gourmet spread that will impress your guests.

Ingredients

• 8 beef marrow bones (cut into 2-inch pieces)
• ½ cup unsalted butter, softened
• ¼ teaspoon sea salt
• ¼ teaspoon dried rosemary, thyme, or a combination
• ¼ cup fresh parsley, chopped (optional)

Directions

1. Roast the Bones: Preheat your oven to 425°F (220°C). Arrange the bone marrow pieces on a baking sheet lined with parchment paper. Roast for 15-20 minutes, or until the marrow is softened and golden brown.
2. Scoop the Marrow: Once the bones are cool enough to handle, carefully scoop out the marrow using a spoon. Discard the bones.
3. Make the Butter: In a food processor, combine the roasted marrow, softened butter, sea salt, and your chosen herbs. Pulse until smooth and well combined. Scrape down the sides as needed.
4. Flavor and Serve: Taste the bone marrow butter and adjust seasonings as desired. You can add a squeeze of lemon juice for a touch of brightness or a pinch of red pepper flakes for a bit of heat. Transfer the butter to a serving dish or airtight container. Refrigerate for up to a week.
5. Tips:
6. For a richer flavor, use grass-fed bone marrow.
7. If you don't have fresh herbs, you can use 1 teaspoon of dried herbs instead.
8. Bone marrow butter can be frozen for up to 3 months. Thaw in the refrigerator before serving.