(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.)