Jacobs ladder from a 10 bone fore.
Beef Short Ribs (Jacobs ladder)
Code: Brisket B009
Description
Prepared from the Jacob’s ladder, with excess fat and gristle removed.
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Trim outer muscle by following the natural seam and expose the fat layer.
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Trim fat and gristle and remove first 3 and last 3 ribs.
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Saw through ribs as illustrated...
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…and cut between the ribs to create Beef Short Ribs.