French-cutting ribs involves trimming the meat from the rib bones to expose a portion of them, creating a cleaner and more elegant presentation.
Step-by-Step Guide to French Cutting Ribs
Here's how to French cut ribs, based on the reference provided, which focuses on preparing a rack of ribs for either a "French rib rack" or "tomahawk chop":
- Initial Cleanup: Begin by cleaning up the rib rack. Remove any excess fat or membranes that might be present.
- Meat Removal: Using a knife, carefully start trimming the meat between the ribs.
- Midway Trim: Trim the meat about halfway down the rib bones, leaving the upper portion of the bones exposed.
- Grind the Trimmed Meat: Don't discard the meat that you've trimmed. Instead, save it and use it in your grind.
Here is a summary table:
| Step | Description |
|---|---|
| Cleanup | Remove excess fat and membranes from the rib rack. |
| Meat Trimming | Trim the meat between the rib bones, using a knife. |
| Exposure | Trim the meat about halfway down the bones to expose part of the bone. |
| Save Meat | Place the meat removed for use as ground meat. |
This method of French cutting gives the ribs a more refined look.
