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07/06/08 - Bones Diablo

Sunny Farms has some excellent beef sold under the name of Roger's. You never know what you'll find in their chiller, but it always pays to look. This time it was beef back ribs, which are basically the bones of a prime rib without the boring middle section. Unable to resist, we time warped back to the 1950s, or maybe even earlier, and cooked up some Bones Diablo, sometimes known as Deviled Bones.

This is a distinctly unfashionable dish. It is based on prime rib bones. It contains butter and more butter. It makes a Carnegie Deli pastrami sandwich look like a dietary treat. A small portion has enough fat to clog nearly 623,451 aortas. We love it. For safety reasons, you probably can't find a recipe for it in any modern cookbook. In fact, searching Google for "bones diablo" recipe gets you nothing.

We have an old James Beard party cookbook, so we're all good to go. We toasted up the bread crumbs, melted the butter, boiled the tarragon vinegar, roasted the bones and cooked down the veal stock. (Yeah, we have veal stock just sitting around). It didn't take all that long to make. We spiced up the sauce with mustard, worcester sauce, tabasco and lemon juice, and we were soon dining on breaded beef bones.

We are now in a fat induced stupor which will probably last for several weeks, or at least until we get hungry again which may be sooner. Bones Diablo is what beef is meant to be: rich, fatty, and flavorsome. The only known antidote is red wine. For reasons of public safety, we won't include the recipe here, but we may be persuaded to answer discreet inquiries.

An arterial nightmare

Keywords: food, recipe, good to go