After butchers prepare boneless prime rib roasts, there are wonderful meaty bones left just waiting to be grilled. Use this cooking method if you like medium-rare ribs.
This starter smoothie has 34 per cent of the recommended daily intake of calcium for growing healthy bones. Better yet, it has nothing weird that will turn off picky kids.
Simmering ribs add richness to the sauce. When removed from the bone, the meat is meltingly tender. A short tubular pasta, such as ziti, catches sauce inside and out.
These little ribs are sweet, garlicky and tender enough to fall off the bone. They are perfect served on steamed rice. Have a butcher saw the racks in half lengthwise.
Fall-off-the-bone tender, this roast has a mellow garlic-and-shallot sauce that makes a smooth accompaniment. Roasting at a low temperature for four hours makes the meat extremely tender.
Enjoy these moist and tasty fish burgers with Burger Topping Recipes: Tart-Sweet Cucumber Pickles. If you can find them, use less expensive tail pieces and remove any bones with tweezers.
The mixture of soy sauce and green onions gives lamb chops an earthy boost of umami, or savoury taste. Ask your butcher for frenched lamb chops (chops with the bones exposed).
From Jennifer McLagan's wonderfully innovative cookbook Bones: Recipes, History and Lore (HarperCollins, 2005), comes this aromatic dish that celebrates succulent oxtails. It's delicious with rice and a vibrant green vegetable.
Chicken bones are the best choice for making tasty soup. To extract maximum flavour, a stock needs to simmer for hours – long after there is any flavour left in the accompanying meat.
