HOME > Chowhound > General Topics >   Food Safety - Leftover
Bones    • 8  If serving a bone-in piece of meat, say bone-in
shortribs, is it safe to finish roasting off those bones after
the ribs have been eaten and then use them for stock from a food
safety point of view? I would assume that in roasting the bones
the temperature comes high enough to kill anything, and for my
own family I would do this. Is this an acceptable practice when
it comes to other people or a restaurant setting though?    1.
Click to Upload a photo (10 MB limit)   1. If you do it right
away, no problem.      Yes, bacteria can develop in a short
period of time, but if the bones go into the stock pot to cook
quickly, it is fine. We do this for Tafelspitz stock ( photo ),
which we freeze for later meals. This rich bone-stock adds a
great deal of flavour when good marrow bones are not available.
1. I save bones after serving and throw them immediately in the
freezer. when i have a bunch saved up it all goes into a stock
pot...