Leftover beef rib bones

Okay, a lot of folks had a rib roast for Christmas dinner. What creative uses do you have for those leftover bones? I assume a lot are used to make beef stock/soup. What recipes there? Any other uses?

Well, you said it yourself--make brown beef stock out of 'em!

Merry Christmas, solemn Yule, and a good New Year to you,

-Paul W.

Not creative. Dog treats.

[James Roscoe]

Well, you said it yourself--make brown beef stock out of 'em!

Merry Christmas, solemn Yule, and a good New Year to you,

-Paul W.

I can smell the stock simmering as I type this. MMMMMMMMM!

Mike, how many ribs were there on your roast. Mine had three, and I am going to stick them in a shallow roasting pan, and fire the grill up to 500 degrees or so, and cook them for at least 45 minutes, then I will make a beef broth from them. I have not done this before for beef, but routinely make chicken stock from the carcass of any chicken I roast on the Kamado.

Brown Stock:

Beef bones
A little suet
Carrot
Onion
1/2 Small turnip peeled

Put bones and suet into roaster and cook at 425 degrees F for an hour. Add vegetables and cook another hour turning now and then.

Scrape everytthing into slow pot along with an onion chopped, another carrot in pieces, the other half of the turnip chopped, a stalk of celery in pieces, a little salt, a few peppercorns, and a bay leaf. Wash out roaster with 2 1/2 quarts of water and add to slow pot. Cook on low for 24 hours. Strain into containers and refrigerate.

Dump everthing in your strainer back into slow pot. Add 2 quarts of water and cook another 24 hours. Strain into saucepan, and reduce to 1/4-1/2 cup. Put into jar and refrigerate.

This gives you 2 1/2-3 quarts of brown stock, and a jar of meat essence.

Thanks Carl. I have now saved this to my recipe folder.

[Jenise]

Deviled ribs!

Spread those puppies with a Dijon style mustard, roll in bread crumbs and bake until golden brown. MMMMMMM!

Bob, we had 4 ribs on our roast. We cooked it indoors. Roasted for about an hour, let it sit in the oven for about 3 hours, roasted it for another hour. Did not open the oven door the entire time. This method has been attributed to Paula Deen by some but others say it goes back a long time. Obviously, it only works if you have 2 ovens or don't need a second one to prepare dinner.

LeftOVER rib bones?
They are the treat for the chef (me).
I roasted the prime rib intact, then before serving cut the four rib bones off in one piece, and saved for the next day. Next day, sprinked the cut side with kosher salt and roasted until slightly brown and crusty. Still medium rare between the ribs when separated. I did share with my husband, but only because I felt obligated.

Mike, I have two ovens....one is called a GE, and the other is called a Kamado!

Make beef stock for French onion soup. Yum.

Carl, what do you use the jar of meat essence for?

Bob, have you ever heard of Bouvril? You can use the meat essence for the same things. You can use it as you would if you would like you use boullion cubs or crystals to make boullion. Penseys' sell it for mucho dinero.

Bob, have you ever heard of Bouvril? You can use the meat essence for the same things. You can use it as you would if you would like you use boullion cubs or crystals to make boullion. Penseys' sell it for mucho dinero.

Carl, I haven't heard of Bouvril, and can't find it by googling. I can see though that the concentrate could be used for a flavoring. Wonder how long it would keep in the fridge. Thanks for the recipe.

Wonder how long it would keep in the fridge. Thanks for the recipe.

It will keep for a year or more in the fridge.

Asssuming that they still have meat attached I brush them with chimichurri and roast them over low heat. The flavor brings back memories of the Asado I consummed many years ago in Uruguay. Afterwards I take the bones and scraps and make my stock.

[Robin Garr]

Carl, I haven't heard of Bouvril, and can't find it by googling.

That's probably because it's spelled "Bovril," Bob, as in, well, "bovine."

Google search for Bovril

LeftOVER rib bones?
They are the treat for the chef (me).
I roasted the prime rib intact, then before serving cut the four rib bones off in one piece, and saved for the next day. Next day, sprinked the cut side with kosher salt and roasted until slightly brown and crusty. Still medium rare between the ribs when separated. I did share with my husband, but only because I felt obligated.

Just an aside, our butcher cuts the bones away from the roast as a unit, then ties them back to the roast. Makes things easier when carving!

Brown Stock:

Beef bones
A little suet
Carrot
Onion
1/2 Small turnip peeled

Put bones and suet into roaster and cook at 425 degrees F for an hour. Add vegetables and cook another hour turning now and then.

Scrape everytthing into slow pot along with an onion chopped, another carrot in pieces, the other half of the turnip chopped, a stalk of celery in pieces, a little salt, a few peppercorns, and a bay leaf. Wash out roaster with 2 1/2 quarts of water and add to slow pot. Cook on low for 24 hours. Strain into containers and refrigerate.

Dump everthing in your strainer back into slow pot. Add 2 quarts of water and cook another 24 hours. Strain into saucepan, and reduce to 1/4-1/2 cup. Put into jar and refrigerate.

This gives you 2 1/2-3 quarts of brown stock, and a jar of meat essence.

Carl, thanks for this recipe. I did as directed and ended up with beef stock and meat essence. Tonite we used the stock to make French onion soup....and it was great! My wife loves French onion soup while I historically could take it or leave it; most have been way too salty for my taste. But tonight's version was superb thanks to the great stock we had to work with.

Not creative here either...I made beef stock in my crockpot.

But oh Jenise...that recipe sounds so delicious!! I will definitely have to remember that one for next time.