Oven Roasted Prime Rib Bones Recipe
Ingredients
| 3 1/2 to 4 pounds standing rib bones | ||
| Dijon Mustard | 1/3 Cup (16 tbs) | |
| Red wine vinegar | 2 Tablespoon | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), pressed | |
| 1/2 teaspoon each thyme leaves and Worcestershire | ||
| Pepper | 1/4 Teaspoon | |
Directions
Trim excess fat from meat and place ribs in a shallow roasting pan or broiler pan.
In a small bowl, stir together mustard and vinegar.
Beating constantly with a wire whisk, slowly pour in oil.
Then add garlic, thyme, Worcestershire, and pepper and beat until well blended.
Generously brush about 2/3 of the mustard mixture over all sides of meat, then pierce meat all over with tines of a fork.
Roast, uncovered, in a 425° oven for 20 to 25 minutes for medium-rare, or until done to your liking when slashed; turn ribs over several times during roasting and baste with remaining mustard mixture.
Cut into individual ribs; arrange on a platter and garnish with watercress and cherry peppers, if desired.
In a small bowl, stir together mustard and vinegar.
Beating constantly with a wire whisk, slowly pour in oil.
Then add garlic, thyme, Worcestershire, and pepper and beat until well blended.
Generously brush about 2/3 of the mustard mixture over all sides of meat, then pierce meat all over with tines of a fork.
Roast, uncovered, in a 425° oven for 20 to 25 minutes for medium-rare, or until done to your liking when slashed; turn ribs over several times during roasting and baste with remaining mustard mixture.
Cut into individual ribs; arrange on a platter and garnish with watercress and cherry peppers, if desired.
Chef
