Serves: 5
Make The First Cut
Cut the rib from the rack and place it on a cutting board, with the bone on the bottom and the meaty section on the top. Using a small, sharp knife and moving from right to left, make a horizontal cut just above the bone. Continue the cut across the top of the bone, but stop just before you reach the left side of the rib to keep the meat attached to the bone.
Make The Second Cut
Unfold the meat so that you have the bone section on the right and the meaty section on the left. Once again, moving from right to left, make a second horizontal cut two-thirds of the way down the meaty section. Cut almost to the left edge, but stop before cutting all the way through. Unfold the meat.
Make The Third Cut
Make a third and final cut horizontally through the last meaty section, again cutting almost through but stopping before the end. Unfold the meat. You should end up with a thin strip of meat 4 to 5 inches long and 2 inches wide with the bone attached at the right end.
Tenderize
To tenderize the meat, use the back of a heavy knife and pound firmly all over the surface of the meat on the diagonal. Then, alter the direction of the diagonal and repeat.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Butterflying Beef Short Ribs: Special Technique recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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