Roasted marrow bones make a simple appetizer. Beef bones are the best because of their size. Select wide bones that are cut about three inches long. They should be from the femur or the humerus, called the "shank bones". These are sometimes available in the frozen meats section of a grocery store, otherwise a butcher can procure them. If you have access to a farmer's market that sells meats, vendors will typically have bones cut for you if you request it.
- Preheat oven to 450 F (230 C).
- Place bones, cut side up, in a baking dish or oven-proof skillet.
- Bake for about 15 minutes, until the marrow begins to separate from the bone, but not much longer because it will turn to mush.
- Scoop out and eat the marrow by itself, on sourdough rye toast or however you please.
- Make soup stock from the leftover bones.