Soak split beef marrow bones in salted water overnight, pat dry, then roast at 450°F for about 15 minutes until the marrow is soft and pulling away from the bone. Serve with toast, parsley salad and flaky salt. The finished plate: marrow roasted upright in the bone, browned on top, with toasted bread rounds and a herb-and-pickled-onion salad alongside. Photo: “Roasted Bone Marrow” by neil conway, CC BY 2.0 (cropped) Contents Roasted Bone Marrow at Home: What It Is and What to Expect Checklist: Bones, Gear and Ingredients Before You Start Step 1 — Choose and Order the Right Bones (Canoe Cut vs. Cross Cut) Step 2 — Soak the…