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Deviled Dino Bones
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Provided By:
Alexis Touchet

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    • Buttery breadcrumbs make these meaty "dino" bones irresistible. The beef ribs are the bone section of a standing rib roast -- you'll find them in many supermarkets. For maximum flavor, look for a rack that has a nice proportion of fat to meat.

    Ingredients

    Serves:

      • 1 rack (about 5- to 5 1/2 pounds) beef back ribs
      • 2 1/4 teaspoons salt
      • 1 tablespoon plus 1/4 teaspoon black pepper
      • 2/3 cup heavy cream
      • 3 1/2 tablespoons dry mustard
      • 1/2 teaspoon cayenne pepper
      • 1 1/4 cups plain panko break crumbs
      • 1/2 stick unsalted butter, melted

    Directions

    Preheat oven to 250 F. with rack in middle.

    Pat beef dry, then rub it all over with 1 1/2 teaspoons salt and 1 tablespoon black pepper. Bake, meat side up, uncovered, in a large shallow baking pan until tender, about 3 1/2 hours. Once cooled, cut into individual ribs.

    Preheat broiler and whisk together cream, mustard, cayenne and 1/2 teaspoon salt in a bowl until it forms a paste. Toss together bread crumbs, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a shallow pan. Spread cooked ribs all over with mustard paste, then dredge in crumbs and arrange in one layer in cleaned baking pan. Drizzle with melted butter and broil about 6 inches from heat, turning occasionally, until crumbs are golden, 6 to 8 minutes.

    Make ahead: Rack can be baked 1 day ahead, cooled completely, and chilled, covered. Let stand at room temperature 1 hour before proceeding.

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