Shaun, are these bones that were cooked on the Prime Rib you cooked, or raw prime rib bones?

Moe loves prime rib bones so I usually serve him one on his plate with his slice of beef. I prefer to cook the roast with the bones still attached. And for easy carving I just stand the roast on its end and slice down between the bones and the roast to remove them and then cut between the bones to separate them. There are so few bones. A small PR that I cook for just the two of us will often have just one or two bones. Even the 6 pounder I cooked recently only had three.

If you froze the bones already cooked, about the only thing I would do with them would be to thrown them in the pot the next time you make a pot of meat sauce for pasta.

If these are raw prime rib bones that your froze, I'd still probably throw them in a pot of meat sauce. But you could also grill them and serve them medium to medium rare. Just rubbed with garlic and salt and black pepper. Or use them in a recipe for Short Ribs.
Oh and don't forget little Ricky. When
Stetson was alive he always got one of the PR bones to gnaw on. Kept him happy for hours.
Ann

I love this recipe from Ruthanna.

Posted by: Ruthanna (My Page) on Thu, Dec 19, 02 at 11:20
This isn't the answer to your question but be sure to save the bones and the next night, you can have Devilled Beef Bones for dinner. Rub bones with cut garlic cloves, then sprinkle with Worcestershire sauce and rub it in. Spread on both sides with a spicy good-quality prepared mustard. Roll ribs in fine dry bread crumbs. Bake at 400 degrees for about 15-20 minutes or until crumbs form a crispy coating and meat is warmed through. Serve with plenty of napkins.

Like Ann, I'll give one to Lucy for a treat.

David

I save them for stock....

Hey thanks guys. I had the butcher cut the bones from the roast then tie it together so I could roast it with the bones so it made for easier carving. So the bones are cooked.

David that recipe sounds scrumptious! I'll try that!

They make excellent soup.

{{!gwi}}

Bunnyman and Ann those are GREAT pictures.Drake is very envious.

Shelley

The Devil bones are great, or you could roast a bit longer for stock. And if you have any of the au jus leftover, it makes for a great base for onion soup.

Just reminder that cooked beef bones will splinter easily if a dog knaws them. This can lead to intestinal reputers, so you may not want to give them to a dog or cat. Raw bones are very safe though....

Awwww Stetson. Pass the tissues.

This is not an answer but it sure brought back a memory. We were in Nanjing, China earlier this year to pick up our granddaughter. At the restaurants we ordered by picture or guess. One restaurant had a picture of a bridge made out of ribs so we pointed and they brought us a bridge literally made from ribs filled with the tastiest meat I had ever consumed. When we had all picked the bones clean, or so we thought, the waitress took them away and came back about fifteen minutes later with a bowl filled with the meat scraps off of the bones along with pieces of the bone marrow cooked in a marvelous herb rub. Our chop sticks were soon busy dipping and digging until this was bowl was history. Now there was nothing left for the cooks to prepare again for us so we waddle back to the hotel. I am sorry that I have yet to figure out how to post pictures on this site, otherwise I would put up a picture. We still have not identified the meat. It may have been pork but others have voted for donkey. I will put a picture on our web page.

Here is a link that might be useful: travelling and cooking with grandpa

Oh David what a great recipe you shared for the Deviled Bones!

Look what I had for lunch - I could only eat one of them.....

Scared to give Ricky the bone, splinters you say?

Glad you liked them Shaun! Think I'll pull some out of the freezer for this weekend. Yes, splinters can be a bad thing with cooked bones. I never had a problem with the few cooked beef bones I've given my labs in the past and Lucy now...better to be safe than sorry. I get raw knuckle bones for her for the most part. Not sure if Ricky would be able to break them(cooked) down or not.

David

OMG do those look good! Forget the stock idea, next time it's those!

Are they very spicy? Just thinking of the resident woose.

Nope, not spicy one bit! Make em - you'll love em!!

I loved them too. Mine were cooked with the roast then refrigerated. The next day I followed the directions, then put them in a high heat toaster oven just to crisp/warm up the bread crumbs (I used panko) and take the chill off of the meat. I didn't want them to be overcooked. They were really good and a nice change from the previous day. :)