Cut from the lower rib area above the brisket, this rich bone-in native-breed beef cut naturally tapers from one end to the other and commonly serves 4–6 with sides.
£41.50
A Jacobs Ladder is a bone-in rack of beef short ribs from the lower rib area immediately above the brisket. This product is approximately half a full rack, weighs around 2kg and naturally tapers, so one end will carry more meat than the other.
Allow roughly 4–6 servings with sides. Cook it low and slow by smoking, indirect barbecue or braising; the whole rack is not intended for quick direct grilling.
Flanken-cut short ribs are different: they are sliced thinly across several bones for faster grilling. If that is what you are looking for, see our Flanken Cut Short Ribs.
Beef short ribs are packed with flavour much of which comes from the high fat content and connective tissue. Being from a hard working part of the animal makes them naturally very tough. If you’re prepared to be patient though, you can make them perfectly tender with the meat falling from the bone.
To reach perfection, short ribs should be cooked low and slow. The idea is to break down all the fat and connective tissue, basting the meat with flavour as they cook. What is undesirable and chewy will eventually become succulent and gelatinous and add to the beefy flavour. The connective tissue begins to break down during the long cook. The ribs often finish around 93–96°C, but temperature is only a guide; they are ready when a probe enters the thickest meat with very little resistance.
Native breed short ribs are well suited to low and slow cooking due to the high fat content and the more developed flavour that comes with age.
If you buy a rack of ribs, you might want to cut them into blocks of two ribs. This will reduce the amount of time to reach the right temperature and will expose more of the meat.
How to Cook Beef Short Ribs – A guide to cooking short ribs either on your BBQ or in the oven.
Ian (verified owner) –
Ryan Dixon (verified owner) –
Fantastic meat for a fantastic price. Eight and a half hours on the grill unwrapped the whole time and it went down a storm with friends and family.
Richard Newsom (verified owner) –
Teng (verified owner) –
Paula Hutchison (verified owner) –
These are amazing. Cooked in the sous vide for 24 hours and they were totally amazing
kevin walsh (verified owner) –
My first Jacob’s ladder, smoked for 6 hours, although very delicious they were very fatty.
Greg Basire (verified owner) –
Great short ribs
Daryl Shapland (verified owner) –
James Wright (verified owner) –
Alexandria Green (verified owner) –
My partner did low and slow on the bbq with these. The results were stunning.
Alexander Chung (verified owner) –
Steven Harris (verified owner) –
I have bought 3 of these now and a bit disappointed with my last order. I ordered 2 this time 1 was similar to the first but the other I’m afraid had a lot more fat running through it. Although both were 2KG about, 1kg of the one must of been fat.
Adrian Ostas (verified owner) –
Raul Mendoza (verified owner) –
We requested the Jacobs Ladder to be sliced FLANKEN style also called “Asado de Tira” in Argentina. It came in 4 slices of about 1 inch thick each. Perfect for a Korean style BBQ.
David Gallop (verified owner) –