Bone Marrow Butter Recipe: A Decadent Spread for Serious Flavor

If you’ve ever tasted roasted bone marrow, you know just how deeply satisfying that melt-in-your-mouth richness can be. Now imagine blending that magic with real butter. That’s bone marrow butter—and once you try it, you might never go back to the plain stuff.

Whether you’re finishing a perfectly cooked steak, dressing up some roasted veggies, or just spreading it on a thick slice of sourdough, this is the kind of kitchen secret that takes things from good to unforgettable.

But First, What’s Bone Marrow Butter?

It’s exactly what it sounds like—but better. Roasted bone marrow is creamy, rich, and packed with savory flavor. When you mix it with high-quality butter, a little salt, and your favorite herbs, you get a luxurious spread that adds depth to just about anything. It’s old-school cooking at its finest—simple, honest, and absolutely delicious.

Want to start with the best ingredients?
👉 Pick up some grass-fed marrow bones from Ferguson Farms. The flavor is next-level, and you’ll know exactly where your food is coming from.

What You’ll Need:

• 4 to 6 pieces of marrow bones (around 1 to 1.5 lbs)

• 1 stick (½ cup) unsalted butter, softened

• Sea salt to taste

• Black pepper

• Optional: 1 small garlic clove (minced), a few sprigs of fresh herbs (like thyme or parsley)

Step-by-Step: How to Make Bone Marrow Butter

1. Roast the Marrow

Start by preheating your oven to 425°F. Arrange the bones upright in a roasting pan or cast iron skillet. Roast them for 20 to 25 minutes—until the marrow is soft and starts to bubble at the edges. The smell? Absolutely mouthwatering.

2. Scoop It Out

Let the bones cool just a bit (but not too much—you want the marrow warm and soft). Use a small spoon to scoop out the marrow into a mixing bowl. You can toss any bits that feel chewy or too firm.

3. Mix with Butter

Add your softened butter to the bowl and mash everything together until smooth. This is the time to add salt, pepper, herbs, or a little garlic if you're feeling fancy. Blend it all until you get a silky, flavorful compound butter.

4. Chill and Store

Shape the mixture into a log using parchment paper or plastic wrap, then pop it in the fridge to firm up. Or keep it rustic and store it in a ramekin or glass jar. It’ll stay good in the fridge for about a week—though chances are, it won’t last that long.

How to Use It (You’ll Want to Put It on Everything)

• Steaks: Let a slice melt over a hot ribeye—just trust us on this.

• Bread: Slather it on toast or warm baguette.

• Veggies: Toss roasted carrots, mushrooms, or potatoes in it.

• Eggs: Stir a little into scrambled eggs for a rich, savory twist.

• Pasta or Rice: A spoonful melts beautifully into warm noodles or a bowl of rice.

Why Grass-Fed Marrow Makes a Difference

Quality matters—especially with something this rich.Grass-fed marrow bones, like the ones from 👉 Ferguson Farms, aren’t just more flavorful. They’re better for you, and better for the planet. It’s beef raised the right way—no shortcuts, no mystery.

Final Thoughts

Bone marrow butter might sound fancy, but it’s really just about embracing bold flavor and simple ingredients. It’s easy to make, endlessly versatile, and downright luxurious. Once you have a batch in your fridge, you’ll find ways to add it to just about everything.

Give it a shot—you’ll be surprised just how much flavor a little marrow can bring.