NOTES FROM THE TEST KITCHEN
BONING SHORT RIBS
1. With a chef’s knife as close as possible to the bone, carefully remove the meat.
2. Trim the excess hard fat and silver skin from both sides of the meat.
NOTES FROM THE TEST KITCHEN
BONING SHORT RIBS
1. With a chef’s knife as close as possible to the bone, carefully remove the meat.
2. Trim the excess hard fat and silver skin from both sides of the meat.