Deviled Beef Bones

James Beard

Author and Educator

Broiled beef bones with Sauce Diable are a great solution to what to do with leftover ribs from a standing rib roast, if you and your guests have not picked them clean. Make sure there is some meat left on the bones. If there are only a few at first, the ribs can be frozen until you have enough to prepare, generally the bones from two or three roasts. It’s also a fine preparation for any type of pre-cooked beef spareribs.


  • 8 to 10 beef ribs from rib roasts, at room temperature
  • 1/4 pound (1 stick) butter, melted
  • 2 tablespoons tarragon vinegar
  • 2 to 2 1/2 cups very fine fresh bread crumbs


Preheat the broiler.

Combine the melted butter and vinegar in a deep soup or pie plate and put the crumbs in another pie plate. First dip the ribs in the butter and then roll them in the crumbs, pressing the bones in so the crumbs adhere.

Arrange them in a large aluminum foil broiling pan, leaving space between, and broil about 6 to 7 inches from the heat so they cook very slowly and the crumbs don’t burn. Keep turning the bones with tongs until you get a good crisp, brown coating on all sides. The cooking time will be 15 to 20 minutes. Serve with Sauce Diable.


2 to 3 servings