Many people think that the bone in a prime rib should be ripped out and discarded before barbecuing the meat. A die-hard food connoisseur begs to differ on ever wasting prime rib bones. The bones can really be jazzed up to make a second meal. The question is whether you wish to explore how prime rib bones can make a delicious meal. It is an art that you must learn in order to discover the taste of simmered-down prime rib bones.
Pardon the intended pun, but make no bones about the fact that it would indeed be a shame to waste the high-priced rib bones that hold together prime rib roast otherwise known as prime rib. Weekend chefs, who are husbands on the loose on weekends, like to cook up a barbecue stew. What better way to do that than to collect the juice from the cooked-up rib-eye steaks and simmer down rib roast bones into the aromatic broth, which is collected from cooking rib roasts.
If you have no prime rib bones but did in fact cook rib-eye steak, which is a prime rib roast, save the bones from rib-eye steaks and freeze them until you have stored enough of the bones that you can simmer.
Of course you can always cut the bones from prime rib roast while the meat is raw. Slide a sharp knife between the meat and the bone and start shearing the meat from the bone. Remember to leave approximately one inch of meat attached to each of the bones.
Now you are getting ready to spice up the bones. Fire up the oven to 450 degrees Fahrenheit, and place the bones in a roasting pan in a single layer. Close the oven door and allow the bones to roast for approximately 20 minutes. By browning the bones, the oven heat drains extra fat from the ribs, which then adds flavor to the bones.
Get ready to utilize the slow cooker and make sure it is set for a high cooking temperature. Place the bones in the cooker with your very own vegetable choices that can run the gamut from carrots to onions and other tasty vegetables. Add a dash of herbs that will give the simmering bones flavor to die for including thyme, sage and basil and garlic as well. Use a fork to push the bones and vegetables down together so that there is no extra space forming between the bones and vegetables.
Barely cover the bones and vegetables in the slow cooker with enough liquid, and you can get risky with this maneuver by using liquids such as broth, vegetable juice, beer or wine. Water is as good a choice as any of these liquids. Just make the most of your own cooking style, and use what goes over well with your family and guests.
Turn down the heat from high to low just as soon as the liquid starts to simmer. The contents in the slow cooker will take a longer time to cook when you turn down the heat, but the flavor will be forcing its way through vegetables and bones, which will be even more tasty to the palate when the mix is cooked.
When the meat on the bones start to loosen and fall away, you will also notice that the vegetables are softening as well. Cooking time may be around 5 to 6 hours; however, the timing will depend on how your slow cooker works.
You also have another choice of smothering the bones in sauces. It is a pretty simple task that begins with browning the ribs in an oven temperature setting of 450 degrees Fahrenheit for about 20 minutes. In this case, you turn the slow cooker on low and put the ribs in the cooker.
Add buffalo wing sauce, teriyaki or barbecue sauce to the slow cooker contents. Make sure you add enough sauce to create a 2-inch depth of cover. Simply use a fork to swirl the bones through the sauce. You do not have to cover the bones with the sauce. Cover the slow cooker and allow the rib bone contents to cook for about 6 hours. Cooking is accomplished when the meat begins to fall away from the bones.
By then the flavored bones, vegetables and seasoning have created such a flavor that you might not be able to resist tasting the concoction. Can you imagine how your family and guests will react to this dish that can be enjoyed as a side dish or poured over a bed of rice or rice and peas?