Oven-roasted Prime Rib Bones

By Kath Dedon

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There are lots of recipes for short ribs in cookbooks and floating around on the Internet, but there aren’t so many for a rack of prime rib bones. This is the big “cavemen” rack of beef bones that you see in the grocery store. This is the prime rib roast without the roast. I always wondered what to do with it until I came across this recipe years ago in Sunset’s Quick Meals with Fresh Foods.

This is a very easy recipe that can be made quickly. The meat roasts in a 425˚ oven; you could easily put some vegetables or Oven Fried Potatoes in the oven to roast at the same time.

Because the rack is more bone than meat, you need to allow about 1 pound per person.

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Oven-roasted Prime Rib Bones

(Adapted from Sunset’s Quick Meals with Fresh Foods)

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(printable recipe)

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Serves 3 – 4

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A 3½ – 4 pound rack of prime rib bones

1/3 cup Dijon mustard

2 tablespoons red wine vinegar

¼ cup oil

1 clove garlic, minced or pressed

½ teaspoon thyme

½ teaspoon Worcestershire sauce

¼ teaspoon pepper

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Preheat the oven to 425˚.

Trim excess fat from the meat and put it in a roasting pan or broiling pan.

Stir the mustard and vinegar together. Whisk the mixture vigorously while slowly adding the oil. Add the remaining ingredients to combine.

Put about 2/3 of the mustard mixture all over the ribs.

Roast the ribs for 10 minutes, meaty side up. Turn the ribs over and baste with some of the remaining mustard sauce. Roast for 15 minutes. Turn the ribs over and baste again. Roast for 10 more minutes.

Cut the rack into individual ribs and serve.

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