Reserved bones from Christmas prime rib = another meal
145F for 36 hours and then I threw it in the fridge overnight. Today I put it under the broiler 5 minutes each side and ate that up. It’s not completely fall off the bone, but just about, as you can see in the last pic.
by shawarmaking15
4 Comments
katsock
Interesting. I wouldn’t have thought about doing this. Usually i just bring the bones to the event and squirrel them away in my Togo containers. You know. The *illusion of generosity*.
Then they are gone by the next afternoon because I’m a savage.
I will consider this
mtnracer
That’s what I eat while alone in kitchen as I’m “preparing to carve” the rest of roast.
muttoneer
I usually roast beef back ribs for 3 hours at 300 with salt, pepper, powdered garlic and beaumonde and then slather with homemade bbq sauce which I broil until it caramelizes. Pretty good indoor “bbq” ribs.
4 Comments
Interesting. I wouldn’t have thought about doing this. Usually i just bring the bones to the event and squirrel them away in my Togo containers. You know. The *illusion of generosity*.
Then they are gone by the next afternoon because I’m a savage.
I will consider this
That’s what I eat while alone in kitchen as I’m “preparing to carve” the rest of roast.
I usually roast beef back ribs for 3 hours at 300 with salt, pepper, powdered garlic and beaumonde and then slather with homemade bbq sauce which I broil until it caramelizes. Pretty good indoor “bbq” ribs.
I might try sous vide next time, though!
Y’all will upvote anything