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Them Deviled Beef Bones

January 03, 1991|JOAN DRAKE | TIMES FOOD MANAGING EDITOR

For those who like gnawing on meaty bones, the leftovers are the best part of a standing rib roast. Better yet, turn them into Deviled Beef Bones (you may also purchase the ribs raw for use in either of the following recipes).

The easier of the two methods is to brush the ribs with a blend of hot English mustard and whipping cream (Step 1), then dredge them in fresh bread crumbs (Step 2). Place the ribs on a foil-lined jellyroll pan (Step 3) and refrigerate a couple of hours.

Remove the ribs from the refrigerator and drizzle with melted butter (Step 4). For rare to medium-rare meat, broil the ribs 3 1/2 inches from the heat source for six minutes. Turn the ribs, drizzle again with butter, then broil another six minutes.

If medium-well to well-done meat is desired, begin the recipe with ribs left over from a standing rib roast; broil raw bones further away from the heat source for a longer period or bake the ribs at 375 degrees until golden brown and the desired degree of doneness.

The recipe for Waldorf Deviled Beef Ribs includes a Mustard Sauce, prepared while the ribs bake. If raw rib bones are substituted, consider roasting them in advance.

DEVILED BEEF BONES

8 to 10 (about 3 pounds) raw beef ribs (from Prime rib of beef)

Salt, pepper

2 tablespoons hot English mustard

6 tablespoons whipping cream

4 cups plain, fresh bread crumbs

1/2 cup melted butter

Lightly season bones with salt and pepper. Combine mustard and whipping cream, blending well. Brush mixture over ribs, then dredge each with bread crumbs. Place on foil-lined jellyroll pan and refrigerate 2 hours.

Remove ribs from refrigerator. Drizzle with 1/4 cup melted butter.

For rare to medium-rare meat, broil ribs 3 1/2 inches from heat source 6 minutes. Turn ribs, drizzle with remaining 1/4 cup melted butter and broil another 6 minutes. Makes 4 to 5 servings.

Note: For medium-well to well-done meat, broil ribs further away from heat source for longer period; bake at 375 degrees until golden brown or substitute cooked ribs leftover from standing rib roast and broil as directed.

WALDORF DEVILED BEEF RIBS

WITH MUSTARD SAUCE

8 pounds cooked beef ribs (from Prime rib of beef)

Salt, pepper

1/4 cup virgin olive oil, about

1 cup Dijon mustard

2 1/2 cups plain, fresh bread crumbs

10 ounces veal or beef stock

1/2 cup Madeira

1/2 teaspoon cornstarch

1/2 teaspoon water

2 tablespoons butter

Lightly season ribs with salt and pepper. Combine 3 tablespoons olive oil and all but 3 tablespoons mustard, blending well. Brush ribs lightly with mustard mixture.

Dredge each rib in bread crumbs and place on jellyroll pan. Sprinkle bones lightly with additional olive oil. Bake at 375 degrees until golden brown.

Combine stock and Madeira. Reduce by half. Combine cornstarch with water until smooth. Stir into sauce and cook until sauce coats back of spoon. Continue to simmer several minutes to blend flavors over low heat. Add butter and 3 tablespoons reserved mustard. Stir until smooth. Serve with ribs. Makes 6 to 8 servings.

Note: If using raw bones, begin by placing ribs on foil-lined jellyroll pan and roast at 325 degrees 1 1/2 hours. Allow to cool enough to handle, about 15 minutes, then proceed as directed.

Suggestions for column topics may be sent to Back to Basics, Food Section, The Times, Times Mirror Square, Los Angeles 90053.

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