Search

Broiled Leftover Rib Roast Bones

(by Patricia Fieldsteel)

1 stick (1/4 lb.) melted sweet or salted butter

2 - 2 1/2 c. fresh bread crumbs

fresh flat-leaf parsley or chives, chopped fine.

optional: thinly sliced shallots and /or garlic cloves, mixed with Dijon mustard

8 - 10 separated rib roast beef bones at room temperature


Preheat broiler.

Put melted butter in a deep plate.

Put bread crumbs and remaining ingredients in another plate.

Dip ribs in butter, thoroughly coating each one, and then roll them in the bread crumbs.

Place in a large broiling pan, leaving space between each rib.

Broil about 7 - 8 inches from the heat so they cook slowly and the crumbs don’t burn.

Keep turning the bones with tongs until crisp on all sides.

The cooking time should 15 - 20 minutes.

Serve immediately.

The bones go well with baked potatoes, homemade coleslaw, and/or fried onion rings.

Recent Posts

See All

Apple Pie

(by Evangeline Wurst) 1/2 c. unsalted butter 3 T. flour 1/4 c. water 1/2 c. sugar 1/2 c. brown sugar pastry for 9-in. double crust pie (here's one) 8 Granny Smith apples, peeled, cored, and sliced Pre

Chop Chae

(by Frances Park) For the sauce: 3 1/2 T. soy sauce 1 T. packed brown sugar 2 T. sesame oil 2 t. minced garlic 1 T. roasted sesame seeds black pepper to taste 1 large carrot 1 medium zucchini 1 red be

Onion Butter Toast

(by Tsara Shelton) 10 white onions, peeled and minced sesame oil, as needed In a large pot, heat 1 T. sesame oil. Add onions and stir constantly for about 5 minutes. Let onions cook over low heat for