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May 10, 2011 10:17 AM

What to do with Chine Bones?

Hi Everyone,

I just made a standing rib roast, but now I'm left with the chine bones that the butcher cut off. They were cooked with the roast, but they're still probably medium rare at this point. I was wondering what is the best way to use/cook them? I don't have a grill or smoker, so anything related to putting them on a bbq grill is out of the question. Thanks for the help!

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  1. Easy - just split 'em apart and start gnawing! We roast ours bone-in and cut them off when the roast is done - it's incredibly easy to do, there's no reason to have the butcher do it in advance.

    2 Replies
    1. re: BobB

      Thanks BobB! I will take your advice and not have the butcher cut the bones in advance. I keep thinking that I won't be able to cut them off, but I guess it doesn't hurt to try!

      1. re: Woonendez

        As I said, it's really easy. Take a long knife and start at the tip end - just sweep along the curve of the bone and when you get to the knotty end just curve around the spinal bit and out. No matter if you leave a bit of meat on the bone, that's all the more to gnaw on.

    2. Getcha some Bone Suckin Sauce and ....

      Have Fun!

      1 Reply
      1. re: Uncle Bob

        Thanks Uncle Bob! I've never seen Bone Suckin Sauce, but I'll be on the lookout!