Ingredients
Per serving (estimated)
- Calories
- 430
- Protein
- 4 g
- Fat
- 46 g
- Carbs
- 0 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Optional: soak the bones in cold salted water in the fridge for 12 to 24 hours, changing the water a few times, to draw out blood for a cleaner flavor. Pat dry.
- Heat the oven to 450°F (230°C). Line a sheet pan with foil.
- Lay the bones marrow side up and sprinkle with the coarse salt.
- Roast 15 to 20 minutes, until the marrow is soft, lightly browned on top, bubbling at the edges, and hot all the way through. Pull them before the marrow melts away and pools in the pan.
- Serve hot with a small spoon for scooping and flaky salt on the side.