Devilled Beef Bones Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: At least 4 nice sized bones from the Rib roast with some meat on them, roasted as part of a rib roast OR purchased raw
about 2 heaping Tbsps. Dijon mustard
about 1 Tbsp. packed brown sugar
½ cup bread crumbs for coating (Panko is preferable but dry bread crumbs will do)
salt and pepper
dried rosemary (optional)
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Directions: |
Directions:Preheat the oven to 325ºF for raw bones; 450ºF for already cooked.
If the bones are uncooked, salt & pepper them & then roast on a roasting pan or half-sheet pan until done as you prefer your meat. (I prefer mine medium). This could take up to an hour depending on how much meat there is on the bones. Let cool until you can handle them comfortably. Preheat oven to 450ºF.
The following applies to the now roasted bones or the previously cooked bones:
Mix the Panko with salt and pepper & optionally, the rosemary & spread on a plate. In a small bowl, mix the Dijon mustard & the brown sugar & brush all over the bones. Roll the coated bones in the Panko & then spread out on a parchment or foil-lined sheet pan. Roast for 20 to 25 minutes at 450ºF or till brown and crispy.
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Personal
Notes: |
Personal
Notes: A recipe in my regular rotation. If you are like Nettie, Linda or me, you will probably want to gnaw on these bones so I recommend this for family rather than entertaining. You may need 2 bones per person depending on how much meat is left on them.
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