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Cooking Notes
pyk
That fat makes for excellent grilled cheese sandwiches. Let it congeal and use in place of butter.
Sue L
How is it that Fergus Henderson says 15' at 450° and Jonathan Reynolds, 20' at 350°?!
Carmen
I put bones on a perforated baking tray, a lot of the fat went to the bottom!
Sammy
This recipe is so delicious! I left out the capers and the olive oil, as there is already plenty of salt and fat. I used well-toasted dry white bread toast so that the marrow taste came through, and the drippings didn't fall through holes in the bread. So cheap and easy, but the presentation is fancy and impressive.
valerie m
Delicious. I didn’t have parsley so used fresh thyme. It worked very well! Though I only used a small amount compared to the parsley.
Tom P.
A crowd pleaser and surprisingly inexpensive.
james
raves.
Andy Schmitt..
Remember, marrow is amazingly filling. I bought too many of these bones and my son & I actually had trouble finishing them. The instructions are perfect... enjoy!
Laura G.
Good, rich, mine cooked fast.
Ronnie H
I prepared half this recipe as directed. The marrow bones I used were canoe cut in 4" lengths and the results were perfect. It was quick, easy and delicious. The parsley salad with lemon dressing is an important part of balancing the fat.
Charlie
I cooked the marrow bones the time specified, my bones were pretty long.The middle of the marrow was not cooked all the way through. As I had already taken the marrow from the bones, I put it in a bowl and finished it up in the middle of the oven. This took only a few extra minutes. So good on dry toast with a little salt on top.
Mary Beth
Would adding a bit of shaved parmesan enhance this recipe? Wondering if anyone has tried this?
Sue L
How is it that Fergus Henderson says 15' at 450° and Jonathan Reynolds, 20' at 350°?!
Mike
It probably has to do with how the bones are cut: Fergus leaves his whole and sets them up and cooks them like trees. It's easier to have your butcher cut them lengthwise and cook them that way--the marrow scoops out easier and you can keep an eye on the cooking.
Chris
Tried this once. Not happy with the results, mostly because the marrow turned-out runny. Not sure if that's because I cooked them too long, or not enough. Will take another stab at it another day.
Elizabeth Rose
I think this cooked the marrow bones too long -- very little marrow remained on the bone. But it was delicious and the parsley salad was great with it.
Sammy
This recipe is so delicious! I left out the capers and the olive oil, as there is already plenty of salt and fat. I used well-toasted dry white bread toast so that the marrow taste came through, and the drippings didn't fall through holes in the bread. So cheap and easy, but the presentation is fancy and impressive.
Carmen
I put bones on a perforated baking tray, a lot of the fat went to the bottom!
pyk
That fat makes for excellent grilled cheese sandwiches. Let it congeal and use in place of butter.
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