Roasted Beef...

Roasted Beef Marrow Bones with Celeriac Mash

Roasted Beef Marrow Bones with Celeriac Mash

 

 

This is one of those dishes that feels a bit fancy, but is actually so simple to make! Roasted marrow bones make a great entree if you’re having a dinner party as they have a really striking presentation (especially topped with some vibrant and fragrant herbs). This recipe will feed 1-2 people so if you’re feeding a crowd, just buy more bones as needed. 


Tip: Once you’ve scooped the marrow you can use the leftover bones for bone broth! Marrow bones are great for you but a bit more fatty than something like chuck bones, so you may want to use a mix of marrow and chuck bones, or pop your final broth in the fridge then remove the top layer of fat before serving. 


Serves 1 - 2


1 Celeriac

2 Beef marrow bones (cut in half by your butcher, or you can ask them to cut the chunky ends off and just leave the marrow containing middle section)

4 long sprigs of fresh rosemary

4 big cloves of garlic

Olive oil

Salt and pepper


  1. Preheat your oven to 180C. 
  2. Finely chop the rosemary and garlic. In a bowl mix rosemary, garlic, a lug of olive oil and a big pinch of salt and pepper.
  3. Line a baking tray with baking paper and lay out marrow bones, face up. Smother with herb mix (concentrated on the sections with marrow).
  4. Pop into the oven and roast for 30-45 mins (depending on how you like them).
  5. Peel and chop the celeriac and add to a steamer basket over a pot of boiling water. Steam until soft (you can test for texture with a fork - if it goes in easily it’s ready). 
  6. When celeriac is done, transfer to a bowl and mash with a fork. Scoop out the marrow from one bone and mix in along with salt and pepper to taste. 
  7. Enjoy!