Beef Ribs

Chuck short ribs are prepared from the forequarter and comprise the rib bone, intercostal meat and a layer of of chuck (H.A.M. 2260) meat and fat. The number ribs required and the length is determined by the dish being prepared. There are numerous ways to butcher ribs also determined by the style of dish being prepared. Chuck short ribs are rich in flavour and if prepared properly, very tender. Ribs should be simmered for 1 hour before they are pan fried or grilled to ensure the meat is succulent and connective tissue is broken down.

[@Doucettedon]

I wish I had pursued a career as a butcher. Great skill, thanks for the tutorial.

[@xxsting]

Great tutorial! You know how to teach. Thank you.

[@syahrulirwan8770]

ya....u are good teacher...thanks

[@ronyaugust4034]

I never seen it done so effortlessly

[@oldtuna]

sharp knife

[@AsifShaikh-rr1sg]

Great Tutorial Master 😉

[@sehzadhussain9519]

Great video and excellent professor, thanks

[@justinharding8226]

Top.class mate👍

[@shanemilner895]

Well instructed !!

[@geronimo6907]

thanks for this knowledge...just perfect .

[@PiscisChic]

New subscriber here! Excellent tutorial. Would you please show how to make short ribs supreme? It’s kinda like a short rib on the bone, French style. Many thanks and keep up the good work!

[@epefaniojuros1119]

Wow that's great

[@neyespecialistaemcarnes4603]

Muito bom sempre que tiver novidades pode postar!!

[@RaulMartinez-dk8kf]

Thank you very much! I worked at a meat market and ever since I wanted to open up my own because I love how much customers get happy when you do that special cut other places don't do(or even know about) Any tips for me?

[@declanrocky5598]

Instablaster...

[@thecrunchychip]

Are the short ribs always taken from these number ribs? If I ask my butcher for short ribs will he always give me rib#3-7 like in this clip?

[@95JakX]

+thecrunchychip Depends on the butcher, they separate the chuck and rib fillet at different points depending on how much profit they need to scrounge off a body of beef :)

[@rosyjeant]

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[@95JakX]

One small tip, don't edit over a very important seam on that rib fillet, that's an apprentice mistake and a very easy one to make for someone who is trying to learn how to break down primals :( Other than that, great vid :)

[@bentley9249]

I wish I had Mate like you, then it's BARBY day every day😉

[@tugaysivrikaya54]

👏👏👏