Description
Marrow bones are cut from the leg bones of beef and are prized for the rich, buttery marrow inside. When roasted, the marrow becomes soft and flavorful—perfect spread on toast or stirred into sauces, soups, or stews for extra depth. It’s like nature’s butter!
Just roast them at high heat until the marrow is soft and bubbly—about 15–20 minutes. You can scoop it out and enjoy it as-is, or use it to enrich dishes like bone broth, risotto, or even mix into ground beef for burgers
