Oh thank God I am in a beef-raising county and there are little local abattoirs. Several of them show up at Farmer's Market on Saturdays, but in wintertime...you gotta drive there. Your post got me to drooling. There is a richness to meat simmered with the bones in, and it comes from the marrowfat of the bone. I used to be able to identify how good a cut of meat was at a market by looking at the slice of bone in it. Now, if one goes to a supermarket, the evidence has been surgically removed! When I get the creatively cut roasts home I ask my dh the butcher and often as not, the store meat cutters have hedged a little moving down the muscles to include parts they shouldn't and leaving out parts they should have included. He just got back from a visit with his 80 something year old uncle who also worked many years in the family abattoir. They both tilt over sideways in the same direction and they have come to the conclusion it was from decades of hoisting halves of beef carcasses over one shoulder in the days before cryovac and primal cuts. Enjoy your booty.

Here ya go... Devilled Beef Bones From "Bones," by Jennifer McLagan. After the cooking is over, a standing rib roast yields another treat. You can return the bones to the oven to crisp them, then eat them as-is. Or you can refrigerate them and use them to make this the next day. The number of servings depends on how many bones you have -- and how willing you are to share. 1/3 cup unsalted butter 1 teaspoon dry mustard (or 1/4 homemade mustard) 1 teaspoon cayenne pepper 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 3 to 5 leftover beef rib bones 1 cup fresh bread crumbs PREHEAT the broiler to high. Melt the butter in a small saucepan. Remove from heat and stir in the mustard, cayenne and Worcestershire. Season with salt and pepper. BRUSH the ribs with the spiced butter, then roll in the bread crumbs, coating well. Place in a broiler pan and broil, turning occasionally and basting with remaining butter, until golden brown, 12 to 15 minutes. I've wanted to try these for years but haven't gotten around to actually doing it. /tricia

Sounds really good. Thanks for the tip. I use pork neck bones in spaghetti sauce and it adds a lot of flavor.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table High Heat cooking Instructions General Instructions (for Barbara Kafka's "Roasting A Simple Art") "Different meats and different cuts have different cooking times. That's why there are recipes. I did try to find a universal rule so that I could say as I do for fish, "ten minutes per inch" or for chicken "ten minutes per pound," and then describe the exceptions. It didn't work. Timing is as much a factor of fat content, bone content, and the shape of the roast as a specific kind of meat. The only easy rules are for boneless loin of pork or beef (the shell or strip) and venison and beef fillet. They always cook in the same amount of time since the only way they increase in size is according to their length, which will not influence the cooking time." This is her recipe for a Simple Rib Roast 4 1/2 pound without short ribs Standing rib roast (2 Ribs) or 26 Pound standing rib roast (7 ribs total) 2 to 6 cloves garlic, peeled and slivered Kosher salt to taste Freshly ground black pepper 1/2 to 2 1/2 cups red wine for deglazing 1 recipe for Yorkshire pudding. Roast should be at room temperature, not taken directly from the fridge. Place oven rack on the second level from the bottom. Heat oven to 500F. Place small roast in a 14 X 12 X2 inch roasting pan. bone side down. The large roast will need an 18 X 13 X 2 inch roasting pan. Snuggle most of the garlic, is using, under the fat and spread remainder under the meat. Season well with salt and pepper. Roast for 45 minutes. With meat in oven, reduce heat to 325° and roast for an additional 3 minutes per pound.( i.e.: 4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes) etc..Increase heat to 450°F and roast for another 15 minutes regardless of size. Meat temperature should read 135 on an instant - read thermometer. If you like it more rare, reduce the additional 3 minutes per pound to 2 minutes or for less rare, increase the 3 minutes to 5 minutes. Remove roast from oven. Transfer to a serving platter. Pour or spoon off excess fat, reserving about 1/8 cup to 1/4 cup of fat. Put pan over high heat and add wine. Deglaze pan well scraping with a wooden spoon. Let reduce by half. Pour liquid into a small saucepan and reserve. For Whole New York Strip Loin, the directions are a little bit different. According to Barbara Kafka's instructions, it doesn't matter what size the New York strip roast is the directions are the same. Roasted New York Strip Loin one 10 pound New York Strip (16 inches) Trussed 1 head of garlic cloves lightly smashed and peeled, optional 3 to 4 springs fresh thyme kosher salt pepper 1 1/2 cup basic beef stock or a combination of beef stock, veal stock or red wine 2 tablespoons basic veal glaze optional. Place oven rack on second level from the top of the oven, or second from the bottom if the fat cover is thick. Heat oven to 500°F. Place strip of beef in an 18 x 12 x 2 inch roasting pan. If using, slip whole cloves of garlic between underside of meat and string. Tuck in the thyme. Slip some more garlic under the string along the top of the meat. Sprinkle the meat on all sides liberally with salt and peper. Put into oven one hour before it will be served. Roast for 40 to 45 minutes. Remove and transfer meat to a platter. Cut off strings. Remove the garlic cloves that are too blackened to use. Pour fat from pan. Put the roasting pan on top of the stove. Add stock or wine and the veal glaze, if using and bring to a boil, scraping the bottom vigorously with a wooden spoon. Add flavorings, if using, and any juices that hae collected in the platter on which the beef is resting. Let reduce by half. Taste for salt and pepper, pour into a sauceboat and serve. Roasted Whole beef Fillet According to Barbara........"I buy the meat by the inch. It cooks exactly the same way no matter the length as long as it s more than 4 inches long. When ordering, I usually allow about an inch and a quarter per person and an extra half inch for the two end slices. By this rule, six people will require an eight inch piece of fillet. The muscles in a fillet all run lenghtwise so that when it is sliced acrossed the serving it is also tenderized. The fillet is also called the tnederloin, and it is tender. It is a long round muscle that hides behind the bones on which the shell steak and the rib roast reside. T-bone steaks have some of the shell and, on the other side of the bone, a circle of the fillet, or tenderloin. A filet mignon is a slice cut acrossed the whole fillet to make an individual steak. 4 to 5 pound whole beef fillet (about 3 to 3 1/2 inches in diameter, a good 18 inches long) 1 tablespoon unsalted butter at room temperature 1 tablespoon olive oil 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup red wine for deglazing, optional, or 1 recipe semi-perigourdine sauce Place oven rack on second level from bottom. heat oven to 500°F Place fillet in an 18 x 12 x 2 inch roasting pan. Rub fillet with butter and oil. Sprinkle evenly with salt and pepper. roast for 10 mintues. turn. roast 10 mintues more. Transfer fillet to a serving platter. Pour or spoon off excess fat. Put pan on top of the burner. Add the wine or sauce and bring contents to a boil while scraping the bottome of the pan with a wooden spoon. Let reduce by half. Season with salt and pepper.