When I make a rib roast, I always order one with the bones in. We carve out the rib eye, slice and serve it for dinner.

The next day, I cut the leftover bones into individual ribs, rub them with Worcestershire, smear with mustard, sprinkle with salt and pepper and sprinkle with dry bread crumbs. Then I roast them at high heat for about 15-20 minutes, until the fat oozes out onto the crumbs and they get crispy and browned. Mmmmmm – devilled beef bones.