Picking a Bone

Day 1: Standing Rib Roast or Short Ribs

Day 2: Deviled Bones

I’ve never been able to understand how people could feed their dogs the bones from a standing rib roast. The bones can be the best part if you devil them.

You devil bones by coating them with plenty of Dijon mustard and lots of fresh bread crumbs, then bake them. What could be easier?

It is essential that you use fresh bread crumbs, but these are easy to do too. Just toast a few slices of bread, then put them in the blender. The only trick is not to let them get too fine; you want them to remain a little on the coarse side.

Steam some vegetables, then pour yourself a beer and you’ve got a nice little meal working.

Follow these simple directions and you’ll be as happy as Fido would have been if he had gotten the bones.

Deviled Bones

Active Work Time: 5 minutes * Total Preparation Time: 30 minutes * Easy

Although this recipe was created to work with the bones from a standing rib roast, deviled bones also work with short ribs, beef ribs and other ribs as long as there’s not an abundance of sauce on the meat to clash with the mustard.

1 1/2 pounds beef rib bones, about 4 large bones

6 tablespoons Dijon mustard

3/4 cup fresh bread crumbs

* Brush bones evenly with Dijon mustard, then coat with bread crumbs.

* Bake at 350 degrees 20 minutes, then put bones under broiler until golden brown, 3 to 5 minutes.

2 servings. Each serving: 325 calories; 1,381 mg sodium; 31 mg cholesterol; 12 grams fat; 28 grams carbohydrates; 13 grams protein; 0.12 gram fiber.

* Napkin in photo above and plate in Second Helpings photo from Sur La Table, Pasadena.