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Beef: Forequarter, Prime Rib Section
By Ryan Farr
Published 2011
Now, working on the other prime rib, remove the feather bones and chine bones, as we did before.
Remove the plate meat from the bone-in prime rib.
Cut off the inedible gristle from the top of the rib.
To make your beautiful bone-in rib eye chops, cut exactly halfway between each rib.
All the bone-in rib eye chops; note the gradations of fat content. On the left is the short loin side of the chops; on the right is the chuck side. The closer we get to the short loin, the leaner the chops.
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