Deviled Bones

According to Gerry Strey...
Roast Bones - Astrid Bear
Deviled Beef Bones - Doug Essinger-Hileman
Deviled Bones - Elizabeth McCullough

According to Gerry Strey...
Deviled bones I'm not so sure off, but the deviled means highly seasoned, I'd guess, whatever the bones are.

Roast Bones - Astrid Bear
I've seen a dish called something like "Roast Bones" offered in tony steak joints. What they do it take the bones remaining from the standing rib roast (which they've neatly cut and served as roast beef) and run the quite meaty things under the broiler to make them browned and lovely, and serve them forth. So you could rub with a spice mixture before the broiling. "Deviled" often also has mustard in it, so you could paint the bones with a mixture of Dijon, garlic, and olive oil, then sprinkle generously with, oh, cracked black pepper, hot and sweet paprika, a speck of chipotle pepper.
And don't make fun of marrow. Used judiciously, it can be quite good. Rich as all get out, though.

Deviled Beef Bones - Doug Essinger-Hileman
6 Tbs. butter, softened
1 Tbs. Worcestershire
1 tsp. dry mustard
1 tsp. curry powder pepper
1/4 tsp. cayenne pepper
1 tsp. salt
3 lbs. lean short ribs
1/2 cup flour
1. Coat bottom of shallow roasting pan with 2 Tbs. butter. Cream remaining butter and add Worcestershire and all seasonings. Mix well.
2. Make 1/4" deep crisscrossing cuts about 1" apart on the meaty surface of the ribs. Then dredge lightly in flour, sprinkle with salt and pepper and arrange fat side up in 1 layer in roasting pan.
3.Roast at 450 degrees for 10 minutes. Coat with seasoned butter and roast at 400 degrees for 1 hour and 15 minutes.

Deviled Bones - Elizabeth McCullough
I have lost the written recipe so I fake it (maybe someone has the cookbook where I got the recipe). I make up a mixture of mustard with a little honey and a shake of tabasco. I smear it over the bones and dip the covered bone into buttered bread crumbs and put in a 400 degrees F. until warmed through (10-15 minutes, I think) They are very yummy and a special treat for our family (seems like we usually do the prime roast when we have company but keep the treat of the bones for our own little family treat).