ribs from prime rib

Prime rib for Christmas was delicious. Cut the ribs away prior to slicing serving thicknesses ask for by grateful guests. NOW, what do you do with the bone section of luscious meat containing great flavor?

This answer is too simple. Those ribs are what are used for BBQ beef ribs. They are my favorite ribs to eat. This is coming from a confirmed pork lover.
Slice them and use a favorite BBQ sauce. They are already cooked, so it's only as long as it takes to get them sauced and they are done.

mark

Dean,
That's what Scotties are for!! After me, they get what's left.



PS- This is my 9000th Post. I can't think of a nicer person to share it with.
AL

Oh NO, those are not for the doggies, they are for the cook, ME.
That's MY reward for doing all the work.

That's why I said. The roast is served... The Bones are mine...then to the dogs!

When I worked in places with prime rib(most were lipons) and ribs were available one place (schulers Wigwam) used them for mock turtle soup. Most places just sauced the heck out of them and let cook untill falling off the bone.
My treat was 1/4 to 1/2 slab thrown on the grill to rewarm and eaten aujus. Yummy. The bar-b-q kills the rich beef flavor.
I used to like to serve an entrecote'. Rib roast cooked very rare and finished on the grill to temp. That was the best of both worlds. it would be melt in the mouth tender and the flavor unmatched by either a ribeye or a prime rib.

britt

OK, this was a teaser question! I LOVE to eat that portion! Wrap and refrigerate until I'm alone,and enjoy the next day by myself! Season somehow, BBQ sauce is good, maybe a dry powdering , or go Asian,slowly heat, then eat, all works for me. Al, ole Scooter and Dixie are gonna have to stick with dog chow at rouxdog's house! Just wondered if others felt the same way? Seems so!!!

AL THE MAYOR, I shall immediately post a Congrats. in honor of your 9000th. post. Your kind words to me are appreciated, I'm honored!!!!!!!!!!
Dean Lollar, rouxdog.
PS. I'll post under the Miscellaneous thing. If I'm wrong , I'm sure you, Mayor, or one of your constables with put me in my place.

We always make Devilled Beef Bones, which I think my husband likes more than the roast.

1. Douse bones with Worcestershire sauce and rub a thin coat all over them.
2. Do the same with a hearty prepared mustard. We usually use a deli-style horseradish mustard.
3. Roll in fine dry unflavored bread crumbs. Sprinkle with black pepper.
4. Put in pan and bake in preheated 400 degree oven for about 20 minutes, or until heated through and crumbs are crispy.
5. Serve and gnaw.

quote:

Originally posted by RubyRose

We always make Devilled Beef Bones, which I think my husband likes more than the roast.

1. Douse bones with Worcestershire sauce and rub a thin coat all over them.
2. Do the same with a hearty prepared mustard. We usually use a deli-style horseradish mustard.
3. Roll in fine dry unflavored bread crumbs. Sprinkle with black pepper.
4. Put in pan and bake in preheated 400 degree oven for about 20 minutes, or until heated through and crumbs are crispy.
5. Serve and gnaw.

them sound good ... I'll watch for beef ribs on sale

The Beef Ribs at Louis Muellers BBQ in Taylor Texas are the bones in the photo. They weren't cheap!! But they are absolutely outstanding in flavor. The dogs got what amounts to "almost Bare" bones !!

Dean, My 8000th post was something about nonsense on a thread...I am pleased to see my 9000th was dealing with my favorite topics!! (BBQ and Scotties)

Al, please humble yourself and give us a good chuckle when reading about your 800th. post! Just consider revealing your comment as comparable to revealing your high school yearbook photo. See, that ain't so bad! Be proud, tell us!
rouxdog

Mr. Mayor, congrats on your many posts here!! We all love reading your comments on food, travels and everything else. The fact that you have two ADORABLE Scotties and a lovely wife makes you even more enticing!

Al, while you are endearing to me, it is the Scotties and Janet that keep me coming back....Congrats, my friend!!

Ilee and Ann, those two little ankle biters,cute, wouldn't last overnight here on the ranch in NM.
Sorry Al,
rouxdog

quote:

Originally posted by RubyRose

We always make Devilled Beef Bones, which I think my husband likes more than the roast.

1. Douse bones with Worcestershire sauce and rub a thin coat all over them.
2. Do the same with a hearty prepared mustard. We usually use a deli-style horseradish mustard.
3. Roll in fine dry unflavored bread crumbs. Sprinkle with black pepper.
4. Put in pan and bake in preheated 400 degree oven for about 20 minutes, or until heated through and crumbs are crispy.
5. Serve and gnaw.

I too will try this recipe.

How about French Onion Soup with a "real" beef consome'?

WannaB, nice twist.

quote:

Originally posted by rouxdog

Prime rib for Christmas was delicious. Cut the ribs away prior to slicing serving thicknesses ask for by grateful guests. NOW, what do you do with the bone section of luscious meat containing great flavor?

If they're rare they can be seasoned with a little salt and pepper (and garlic if you're so inclined) and given a quick sear on the grill.

Brad

Somehow the bones from our rib roast went home with someone as part of the leftovers?

quote:

Originally posted by Wannabchef

How about French Onion Soup with a "real" beef consome'?

This time of year I get the rib bones from my butcher real cheap about $1.00 a pound. I ask for 20lbs and do use it for a beef stock/consomme. I also get some trimmings thrown in the package.
Hint never bring the stock to the boil, it will turn it cloudy as will adding any starchy vegetable. To add flavor and color to the stock roast the bomes and vegetables {fonds brun} as a first step for your stock. Your finished stock will keep indefinatley under refrigeration but must be brought to the simmer point every 3 or 4 days to prevent souring. This is also a good time to add to the stock.
This is an easy project for me, I have a wood cook stove that's going all winter. House always smells nice when the stock is on.
Chow Jim