Chef Sarah Wong demonstrates how to cut wild boar short ribs away from the shoulder.

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Transcript:
"So we're going to move back to the forequarters and take the short ribs away.

The easiest way to do that is to make an incision right underneath those ribs. Again, you do want to peel the bones up, keeping the tip and the shank of your boning knife angled up against those bones and lifting them away from the shoulder.

What that's allowing you to do is to leave more of the meat on the shoulder and less of the meat on the bones.

Those bones are perfectly reasonable to use for stocks or soups. You could also, if you wanted to, break those off of the neck bones with a saw and use those as little riblets.

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