Sure, you want to get to the meat of the matter, but why not take it down to the marrow? This high-protein, high-fat, butter-like delicacy may be something you’ve only ordered at a restaurant, but preparing roasted bone marrow at home is foolproof. Here’s how to make this rich yet simple dish: Preheat the oven to 400 degrees. Line a baking dish with foil and place 4 bones (Each bone should be 5 to 6 inches long and split lengthwise.), bone-side down, in the dish. Bake 20 minutes. Remove from the oven and season bones with a pinch of kosher salt and freshly ground black pepper. Serve with a spoon to scoop out the soft marrow and spread it on crostini or toasted bread.
You can find marrow bones at all Dierbergs locations. Call ahead in case the butcher needs time to order the bones and prep them for roasting.
Roasted bone marrow tastes even better on toast when topped with a bit of gremolada. Whip up a gremolada by mixing together 1 cup chopped parsley, 1 minced shallot, 2 tablespoons lemon juice and 1 teaspoon horseradish.
This article appears in Guide to Beer 2014.