Figure 96.—Removing rib steak from rib.
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Figure 97.—Rib steaks and roasts.
If you prefer, you may make boneless rib steaks and boneless rib roasts by following the same procedure used for the fourth, fifth, and sixth rib portion of the chuck, cutting along the curvature of the ribs to the backbone and along its surface, separating the meat from the bones. The boneless rib may be made into one or more roasts and/or steaks. Also, the outside muscles may be removed and the ribeye made into one or more roasts, or it may be sliced into excellent broiling steaks.
Short ribs are made by sawing across the rib ends of the plate at approximately 2-inch intervals ([fig. 98]) until you reach the white cartilages attached to the ends of the ribs. The 10th, 11th, and 12th rib sections of the short ribs often have a high ratio of fat to lean. Remove these, trim most of the fat away, and use them in soup or stew.
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