In article >,
Melba's Jammin' > wrote:

> I picked up six rib steaks at Cub this morning; they are on sale for
> $5.89/lb. I think they're usually about $9/lb. They are thicker than
> I like (about 1-1/2" thick) and weigh between 1.33# and 1.6# each. I've
> vacuum-sealed five of them in Ziploc vac bags and we'll have the other
> one for dinner tonight.
>
> My plan is to either grill them as they are or to rub them with
> something first. I'm inclined to the former, boring cook that I am.
>
> The question is this: Can I, or should I, be doing something with the
> bone that's going to come off each one? I maybe should've trimmed the
> bone before I froze them. Phooey! Then I'd have six bones to do
> something with all at once. But I didn't. So, can I accumulate these
> bones over the summer and then "do something" with them when all the
> meat eating's been done? Or should I just ditch the bone and be done
> with it?
>
> Whaddaya think? I await your counsel.

Beef rib bones here are often frozen and collected to make beef stock at
a later date. :-) I just used a bunch of BBQ'd/smoked rib bones to make
a beef stock that I used to make rice. (I never cook rice in water!).

Beef stock is also good for French Onion Soup or a number of other
applications.

But I know you knew that. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.