How to French and Clean an Aged 109 Rib
Date Added: Mar 30, 2010 Knife Skills Culinary skills
How to take a 28 day aged 109 rib. Clean it, French it and get ready for roasting or cutting up for chops
- 1 Each 28 day aged 109 rib
- Remove fat cap.
- Trim off dried aged ends.
- Clean bones and cut out intercostal meat.
- Trim excess fat.
- Cut into steaks or season for roasting whole.
- Watch Video.