Cook The Book: Roast Beef On Marrow Bones

• 1 (3- to 5-pound) eye round, cleaned of silver skin, fat, and sinew
• 3 teaspoons kosher salt
• 11/2 teaspoons freshly ground black pepper
• 3 tablespoons vegetable oil
• 1 medium onion, sliced into 1/2-inch-thick rounds
• 4 garlic cloves, lightly crushed
• 6 (2-inch) marrow bones
• 3 tablespoons unsalted butter, sliced into thin pats
• 1/2 cup beef or chicken stock (preferably homemade) or white wine
• A crusty baguette (for serving)

1. Preheat the oven to 350u0b0F. 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 120u0b0F for medium-rare. Remove the pan from the oven and let it rest for 5 to 10 minutes before slicing.
2. The roast can be served hot or at room temperature. Spread the marrow from the bones on bread to accompany the meal.

eye round, kosher salt, freshly ground black pepper, vegetable oil, onion, garlic, bones, unsalted butter, beef, crusty

Taken from www.seriouseats.com/recipes/2011/07/roast-beef-on-marrow-bones-recipe.html (may not work)