Cook the Book: Roast Beef on Marrow Bones
Cook the Book: Roast Beef on Marrow Bones might be just the main course you are searching for. This recipe serves 4. This recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains around 76g of protein, 76g of fat, and a total of 1135 calories. A mixture of butter, marrow bones, chicken stock, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.
Preheat the oven to 350°F. Tie the eye round with butcher’s twine. Season generously with salt and pepper. In a large roasting pan set over high heat, heat the oil until it’s almost smoking. Sear the roast on all sides until it has a good brown crust, 4 to 5 minutes per side.
Transfer the roast to a plate and set aside.
Add the onion and garlic to the pan and cook, stirring, until browned, about 5 minutes. Settle the bones among the onion and garlic, arranging them into a rack.
Put the roast on top of the bones and onion, then scatter the butter pats over the top of the meat.
Add stock or wine to the bottom of the pan, making sure that the liquid does not cover the bones.
Transfer the roasting pan to the oven and cook for 35 minutes, basting every 15 minutes or so with the pan juices and the stock. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 120°F for medium-rare.
Remove the pan from the oven and let it rest for 5 to 10 minutes before slicing.
The roast can be served hot or at room temperature.
Spread the marrow from the bones on bread to accompany the meal.