What to do with Chine Bones?
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!