Marrow Bones Marley

  • Serves

    serves 2

This recipe came to us from the now-closed Studio Grill in West Hollywood. It was served as an appetizer, nicely seasoned and broiled to perfection.


  • 2 long beef shinbones, split in half lengthwise (ask your butcher)
  • 1 cup fresh bread crumbs
  • 14 lb. softened butter
  • 1 tsp. worcestershire sauce
  • 1 Tbsp. fresh chopped parsley
  • 1 tsp. dry mustard
  • Freshly ground black pepper


Step 1

Cut shinbones into pieces anywhere from 4" to 10" long, according to your taste and the size of your plates.

Step 2

Make a paste by combining bread crumbs, softened butter,. worcestershire sauce, fresh parsley, dry mustard, and a few grinds of pepper. Spread the paste over the inside surface of the bones, coating both the marrow and the bone itself.

Step 3

Arrange bones paste side up and grill in a preheated broiler until the surface is browned and bubbling and the marrow feels slightly firm to the touch, about 5 minutes.

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