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Leftover beef rib bones

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What, if anything, do you do with the bones left over after you've finished the meat from a standing rib roast? I have 3 very meaty bones but I have no idea what to do with them. Don't suggest giving them to my dog since I don't have any dogs in the family and my cat won't eat people food. I hate to just throw them out.

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  1. They're absolutely delicious by themselves, as is or deviled or BBQ style.

    Microwave or reheat in oven (350 for a half hour or so) either plain, with added S&P, or BBQ sauce, or a mixture of horseradish, mustard and ketchup and rolled in breadcrumbs (optional). Or you could just toss them on the grill for a few minutes to reheat and get some char, if you like that.

    Whatever you do, don't throw them out. Some people say they're the best part of a Rib Roast. Three bones make a very nice lunch for one.

    1. Three bones is hardly enough to do much with except to gnaw on...but you can make a little stock for soup enough for two...I prepared some to make a small amount of minestone with leftovers and pasta added.

      1. Cut off whatever meat you can and make small pieces. Make yourself a beef barley mushroom soup.
        Ingredients: beef, beef stock, onion, celery, carrot, potatoes, mushroom, barley, tomato/tomato paste, leftover beef gravy. You can make it looser or like chunky soup/stoup.

        1. You have the makings of tasty soup. Separate the ribs. Cook up a mirepoix and add water or weak beef stock. Add the ribs and whatever you like -- I add potatoes and green chile. Simmer slowly. When the meat falls from the bones, season and enjoy!

          1. I put them in a cast iron pan in the oven the next day for my lunch. and tell everyone they are off-limits! ha! Cook's treat! I like a bit of barbeque on them when they come out. mmmm.

            1. Roast the bones with some aromatics (onion, garlic, carrot, celery) until everything's browned. Put everything in a pot, cover with water, add some peppercorns and herbs if you have them, and simmer slowly for several hours to make the best stock you've ever had. Even three bones have a ton of flavor. I do this every year with our standing rib bones from Christmas.