Beef Short Ribs (Jacobs ladder)

Code: Brisket B009

Prepared from the Jacob’s ladder, with excess fat and gristle removed.

Jacobs ladder from a 10 bone fore.

Trim outer muscle by following the natural seam and expose the fat layer.

Trim fat and gristle and remove first 3 and last 3 ribs.

Saw through ribs as illustrated...

…and cut between the ribs to create Beef Short Ribs.