Fabricating and Cooking #6 Boneless Ribs

The general shape of a cow hasn’t changed since Creation. After a while though, it gets boring eating the same thing the same way millennium after millennium. So butchers and chefs have looked for new and inventive ways of preparing different cuts of meat to appeal to their discerning customers.

The most frequent question asked about cooking beef is probably, “How do I make a tough piece of meat tender?” followed by, “What can I make that’s interesting?”

Well, sharpen your knives and let’s try and tackle both questions at once.

First off, this is not my original idea. I saw this posted in a group I’m in on Facebook, and I immediately saw the potential in fabricating a #6 into boneless ribs because of how common a mock tender is in Israel. “Fabricating,” by the way, is the industry word for preparing meat, fish or poultry for retail sale or portions for service. Also, I would consider this method of fabrication as intermediate level, simply because filleting a piece of meat means cutting towards your other hand, which requires a fair bit of skill.

Once you’ve finished with the directions above, you can prepare it with your favorite recipe for ribs, bearing in mind that these are all lean (as a noun, it means the muscle of the meat vs. the fat), so you might want to add some fat to the recipe if you’re afraid they will dry out. I think they’re too dry for overnight cooking for Shabbat, and I’ll report back to you when I smoke a batch.

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