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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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