Beef Bone Marrow Butter

Prep Time: 15 minutes |. Cooking Time: 25 minutes

Yield: 6 oz. | Serves 6-10 

Ingredients

• 1 Bag Beef Marrow Bones, Canoe Cut, Thawed (2.25 lbs.)

• 2 tsp. Olive Oil

• 1 tsp. Kosher Salt

• ½ tsp.

• Black Pepper, Coarse Ground

• 2 oz. Butter, Soft

• 1 Each Whole Lemon, Zested

• 1 Each Whole Lemon, Juiced

• 1 Tbsp.Garlic, Minced

• ¼ Cup Chives, Minced

• ¼ Cup Fresh Parsley, Minced

Instructions

Preheat oven to 450°F. Remove thawed bones from bag and place them on a sheet pan, flat side up. Brush or spray bones with olive oil. Sprinkle kosher salt and black pepper over each bone’s marrow. Place sheet pan in oven for 20-25 minutes until marrow is brown and bubbly. Remove from oven and let bones cool off for 15-30 minutes. Scoop bone marrow out of bones and into a mixing bowl. Add softened butter, lemon zest, lemon juice, garlic, chives, and parsley. Using an electric mixer, mix on high speed until contents have a fluffy consistency. You can refrigerate your butter for later use or serve it immediately.

Serving Suggestion

Serve with a fresh, warm baguette or scoop butter on grilled steaks.