Remove the flat ribs from the pan and set aside on a warm plate. Ladle the broth into serving bowls and carve a piece of flat rib from the bone and place on top of the broth.

Use the rib cage to guide your knife as you go ... turning it 90 degrees so that the side of your knife is flat against the skin and under the meat. Holding the fillet in place with your thumbnail ...

Every rib cage should have a party mode ... tracing each piece so that it could be cut from a flat sheet of wood. The resulting flat pieces then get assembled into a stack, with each rib pointed ...