Have your butcher cut the short ribs into 2-inch lengths. (You can butterfly the longer ribs sold at the supermarket, but it will be a little more difficult.)
1. Lay one short rib section at the lower right corner of the cutting board, cut side (sawn bone end) facing you, thick (meaty part of the rib) on top. If you’re lefthanded, position the rib on the lower left corner of the cutting board and follow the directions in reverse.
2. Use a small, sharp knife, holding the blade parallel to the cutting board and, working from right to left, slide the knife through the meat along the top of the bone, almost to the left edge to free it from the bone. Don’t cut all the way through you want to leave the meat attached to the bone. Fold the meat flap over to the left to make a flat rectangle of meat attached to the bone.
3. Now, holding your knife parallel to the cutting board, make another cut through the meat two thirds of the way down, again almost to the left edge, and open this flap up, too. You’ll have a strip of meat whose left half is twice as thick as the right.
4. Make a final cut through that thicker section on the left, this time through the center, to but not through the left edge. Again, the knife should be parallel to the cutting board. Open up this last flap of meat. You should wind up with a very thin strip of meat 4 to 5 inches long and 2 inches wide, with the bone attached at the right end.
5. The last step is to tenderize the meat. Place the strip flat on the cutting board and score it slightly by tapping it with the back of a heavy knife on the diagonal-first in one direction, then in the other-to make a crosshatch pattern.
This sounds a good deal more complicated than it really is. Cutting and unfolding the beef is quite similar to unrolling a flattened roll of paper towels.
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