Eating bone marrow is an experience best described as “viscerally decadent.” Once roasted, the luscious meat butter inside the bones can be scraped out and spread on toast, mixed with rice and vegetables, or eaten on top of more meat for a crazy carnivorous experience.
This is part of The Grown-Up Kitchen, Skillet’s series designed to answer your most basic culinary questions and fill in any gaps that may be missing in your home chef education.
Though marrow bones are usually served at fancy steakhouses and small plates-focused bistros, there is no reason you can’t make and eat them at home. All you need is a bag of bones, some salt, and your oven.
Pretty much every grocery store with a butcher will have these things. (They may just say “beef bones” on the packaging.) If you want them sliced horizontally (like you see above), call ahead and ask the butcher to cut them up for you. But if there’s no time for phone calls—You are very busy!—and you need your marrow now, it’s not crucial they’re split in half.