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Beef short ribs (or spare ribs) These can be pur­chased cut to size from your butcher.

Skim­ming the fat When try­ing to skim the fat from the top of the sauce with­out wast­ing any sauce can be tricky. Try plac­ing a dou­ble layer of ab­sorbent pa­per on the sur­face of the sauce un­til it ab­sorbs the fatty layer. Care­fully lift the pa­per off and dis­card.

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