What to do with the prime rib bones? First time at prime rib, with pictures

[bgaviator]

Last night I made a 3 bone prime rib using my oven and a 500 degree high sear method. It turned out fabulous! I plan on doing sous vide for the leftovers (another first for me!)
This was the first time I ever cooked a prime rib, so I had no idea what i was doing as far as trimming goes. I ended up taking off about 13 ounces of fat! I couldn't believe how much hard fat there was on this thing! Anyways, it then got a rub down of butter with herbs and garlic mixed in. Seared at 500 degrees for 5 mins/lb, for a total of 42 minutes. Killed the oven heat and let it ride for two hours with the door closed. The ITT topped out at 122 at the two hour market, but I wanted to take it slightly higher so I turned the oven back on to 325 for a bit and pulled out the roast when the ITT was 125-130. Before I carved it, I cut away the bone along the back side, but now I'm wondering what I should do with it? I just set it aside and put it in a large ziploc for now. Can these be put on the smoker and cooked additionally low and slow for some beef ribs? Or would this not work since they've already been cooked once a little? Thanks all!

 

[bregent]

Nice, cooked perfectly!

Before I carved it, I cut away the bone along the back side, but now I'm wondering what I should do with it?

We always make beef and barley soup from the bones the day after. The recipe calls for 4-5 bones, but we often use just 3 and it turns out great:

Ingredients
• 4 or 5 Bone beef rib roast
• 4-8 oz. Leftover prime rib or other beef
• 1.5 Quarts water
• 1.5 Quarts beef broth
• 1 Onion, chopped
• 4 Cups chopped carrots
• 1 14.5 oz. can diced tomatoes
• 1 Tsp salt
• 1 Tbsp black pepper
• 1 Tbsp dried parsley
• 4 Cups Yukon Gold potatoes, chopped into 1 inch cubes
• 1 Can green beans (or 1.5 cups chopped fresh green beans)
• 5 cloves garlic, chopped
• Red pepper flakes (optional to taste)
• 3/4 Cup pearl barley
Instructions
1. Put all ingredients except barley into a large pot (we use a ceramic cast iron pot)
2. Bring to a boil
3. Cover, reduce heat and cook over medium heat for 30 minutes
4. Add barley and cook for another 30 minutes or until barley is tender
5. Remove bones and meat from pot and let cool enough to handle
6. Remove meat from bones and chop all meat into bite size pieces
7. Return meat to pot
8. Serve with bread

 

[tropics]

bregent Has you cover Beef Barely
PR Looks great Like
Richie

 

[GATOR240]

Nicely done. Like. I'm going to be picking one of those up later today, actually wanted it for yesterday but it didn't happen.

 

[sawhorseray]

You did a beautiful job on that prime. The garlic-butter-herb coating I've seen on the net before and looks to really add a nice touch to the sear, something I'm going to try soon. Like, RAY

BTW, I have someone on my staff who takes care of the bones.

 

[SmokinAl]

Beautiful looking PR.
I usually just gnaw on the bones while the roast is resting. Or you can put them in the smoker or on a grill to re-heat them.
Al

 

[bgaviator]

Could you low smoke them like ribs at this point since they’ve already been cooked a little? Could I throw some rub on them and take them to 190-200 on the smoker like I would any other ribs? Or would it not be worth it for just three bones worth even if I could?

Beautiful looking PR.
I usually just gnaw on the bones while the roast is resting. Or you can put them in the smoker or on a grill to re-heat them.
Al

 

[SmokinAl]

Could you low smoke them like ribs at this point since they’ve already been cooked a little? Could I throw some rub on them and take them to 190-200 on the smoker like I would any other ribs? Or would it not be worth it for just three bones worth even if I could?

You could do that, but remember these are PR bones & meant to be eaten at rare to med/rare. At 190 they are going to be very well done & not much left of them. I think a quick sear on a grill would be a better choice, or just eat them cold right out of the fridge.
Al