Roasted Bone Marrow with Red Onion Jam
Chapter 4: Beyond the Steak
There is nothing subtle about bone marrow. It is pure, unadulterated meat butter, the ancient prize of the hunt elevated by the modern American steakhouse into a masterclass of excess. Sourced right—ask your butcher for the canoe-cut—and meticulously purged of its impurities, it roasts into a trembling, decadent spread. It demands the sharp, sweet-tart contrast of a proper red onion jam to cut the profound richness. This is the preamble to the porterhouse, an unapologetic embrace of high-cholesterol luxury meant to be smeared over charred sourdough and devoured without a single ounce of guilt.
Before you start
Submerge the marrow bones in a saline ice bath for 12 to 24 hours.
Dissolve 1 teaspoon of coarse kosher salt per cup of ice water used. Submerge the bones, keep them refrigerated, and rigorously change the pink water every 4 to 6 hours until it remains entirely clear.
Dry the bones aggressively before roasting.
Remove the bones from the water, pat them completely dry with paper towels, and allow them to sit at room temperature for 30 minutes to ensure a proper high-heat roast.
Ingredients
- center-cut beef marrow bones4 med
- coarse kosher salt1/2 cup
- red onions2 large
- unsalted butter2 tbsp
- extra virgin olive oil1/4 cup
- dry red wine1/2 cup
- red wine vinegar1/4 cup
- dark brown sugar1/3 cup
- fresh thyme leaves1 tsp
- sourdough bread1 med loaf
- garlic1 large clove
- flat-leaf parsley1/4 cup
- flaky sea salt1 tbsp
- black pepper1 tsp
Method
- 01
Sweat the red onions in butter and olive oil until soft.
In a heavy-bottomed cast-iron skillet, heat the butter and half of the olive oil over medium heat. Add the sliced onions and a large pinch of salt, toss to coat in the fat, cover, and cook for 10 to 15 minutes until completely collapsed.
- 02
Caramelize the onions with brown sugar.
Remove the lid, stir in the brown sugar, and let the sugars melt and gently caramelize for 5 minutes without burning.
- 03
Reduce the jam with red wine and vinegar.
Pour in the wine and vinegar, stir in the thyme, and simmer over medium-low heat for 10 to 15 minutes until the liquid evaporates and leaves a thick, glossy syrup that leaves a dry trail when dragged with a wooden spoon.
- 04
Roast the bones in a blistering 450°F oven.
Place the dried bones cut-side up on a foil-lined baking sheet, dust lightly with kosher salt and black pepper, and roast in the upper third of the preheated oven for 15 to 25 minutes.
- 05
Probe the marrow for an exact internal temperature of 145°F.
Begin checking at the 15-minute mark. At exactly 145°F, the marrow transforms into a wobbly, gelatinous meat butter. If it is entirely liquid, it is overcooked; if there is resistance to the probe, it needs more time.
- 06
Grill the sourdough and rub with raw garlic.
While the marrow rests for 5 minutes, brush the thick bread slices with the remaining olive oil and toast in a cast-iron pan until charred at the edges. Immediately rub one side of the hot, abrasive crust with the halved garlic clove.
- 07
Serve immediately with fresh parsley and flaky sea salt.
Shower the hot bones with chopped parsley and sea salt. Scoop the hot marrow onto the garlic toast and top with a spoonful of the sweet-tart red onion jam.
Notes
Save any leftover marrow to make an uncompromising steak butter.
If you roast more bones than your guests can consume, scrape the leftover marrow out while warm and mash it into softened unsalted butter at a 1:2 ratio to melt over your main course.