I have a deep love for roasted bone marrow. I had it for the first time at a bar in San Francisco with toasted brioche bread and it is pure fatty, unctuous deliciousness. It is one of those things that is meant to be a very occasional treat, because, well, its pretty much pure fat. But, oh my, does it taste good.

There are several ways to serve roasted bone marrow. One is with a light bread, such as brioche, and a bit of a lightly dressed salad on the side. Another, which I opted for to begin my birthday weekend, is to serve atop a delicious grilled rib eye steak. Pure decadence.

And to sop up all the remaining melty marrow? I’m not ashamed to admit that we used leftover hot dog buns that I toasted up just a bit, and you know, they totally worked!

Roasted Bone Marrow

Serves: 2

• 4-6 South Mountain Creamery Beef Marrow Bones
• Salt and Pepper

Preheat the oven to 400º. Put the marrow bones cut side up, with the wider side up, on an oven-proof skillet. Sprinkle with salt and pepper to taste.

Roast for about 15-17 minutes, until the tops are lightly browned and the marrow is slightly jiggly, but not runny. Serve hot with your favorite accoutrements.