Deviled Beef Ribs

If you've ever wondered what to do with ribs left over from a prime rib roast, then wonder no more. I've been staring at a bag of ribs in the freezer saved from our Christmas dinner and listening to my alter ego ask when the heck they'll be going onto the menu ever since then; however, I knew the 3 I had would never be enough for 1 meal. 

Yesterday's incredible buy at Albertson's kinda' sealed the deal. They had bone-in ribeye roast on sale for the unbelievable price of $4.67 a pound and since ribeye steaks were on the menu for friends coming to dinner later in the week, a brilliant idea and simple request resulted in the butcher cutting a roast into 4 lovely steaks, which left the rib bones for our dinner. 

The newly purchased bones got a dousing in salt and pepper and hit the oven to roast for an hour. We added the already thawed bones from the freezer to the sheet pan to warm up for an additional half hour then Big Guy separated the bones into rib sections and we coated them with a mixture of oil, DIjon mustard and horseradish. Sprinkled with fresh breadcrumbs and topped with little bits of butter, they hit the oven again until the crumbs were all golden brown. 

I cannot tell you how delicious they are, although quite honestly I feel they would have tasted better had the mustard coating contained garlic, so you'll notice I've made that addition to the recipe below. We had our ribs with a creamy potato salad made from little roasted mini spuds, they'd be great with a simple caesar salad or even some twice baked potatoes. 

You can be assured we'll be doing this all again in the very near future because trust me, I'll be heading back to Albertson's for another roast before the sale ends on Tuesday. 

Deviled Beef Ribs (from JBug’s Kitchen inspired by recipe in L.A. Times Newspaper March 1987)

3 pounds beef ribs from prime rib (approximately 5 ribs)

Salt and coarse ground black pepper

2 tablespoons olive oil

1/2 cup Dijon Mustard

1 tablespoon prepared horseradish

2 cloves garlic, minced (optional)

1 cup plain bread crumbs made from fresh bread

1 tablespoon butter

If ribs are uncooked, season well with salt and pepper and place bone side down onto a sheet pan lined with foil. Roast in a 325 oven for 1-1/2 hours. If you’re using ribs that have been removed from a cooked prime rib roast, simply sprinkle with salt and pepper and roast in a 325 oven for half an hour until warmed through.

Allow roasted bones to cool slightly then separate bones into rib sections and arrange on sheet pan, bone side down. In a small bowl mix together olive oil, Dijon mustard, horseradish and garlic. Spread mixture onto ribs coating evenly. Sprinkle with bread crumbs and press crumbs lightly onto mustard mixture to make sure they adhere. Dot with butter.

Place pan into a 400 oven and bake until crumbs are golden brown – about 10 minutes. Watch carefully so the crumbs do not burn. Cool slightly and serve. 

A year ago - Dan Dan Noodles with Pork

Two year's ago - Angel Biscuits

 

Comments

[Lea]

What a fabulous recipe!!!!!! I would love this! You are so smart! And what a screaming deal on the Rib Roast - you def. need to go back!!!!!!!

[June]

Thanks Lea. I'll be heading back first thing in the morning - wish there wasn't a limit of how many you can buy. LOL Happy Easter my friend.

[Lorraine]

Yum! Nothing like gnawing on a big hunk of meat (really) on the bone, and the bread crumbs add just the right crunch.

[June]

When I think of ribs I always thing "pork", but beef ribs are really quite delicious and definitely meatier, and you're right again Lorraine. The breadcrumbs were the bomb.