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.

(Read Where's the Beef?, the story that accompanies this recipe.)