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Beef: Forequarter, Plate Section, Short Ribs
Appears in
By Ryan Farr
Published 2011
Finish dividing the short ribs with the knife.
Cut the rib meat in half so the ribs can easily fit in a pot.
The finished short ribs on the bone. You’ll have deeper flavor when you cook them on the bone; the bone is where the flavor lives.
© 2011 All rights reserved. Published by Chronicle Books.
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