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.
Pawel Zurek (verified owner) –
Great quality product, I recommend it
STUART (verified owner) –
and they were more fatty than I expected. Flavour was great, but next time I would try remove fat as others have said and possibly smoke for longer too.
Aaron Clarke (verified owner) –
First time smoking one of these and was very happy with the result. Had a decent fat cap but trimmed that back. Awesome looking cut of beef and even better tasting. Pleased with the delivery and service from Grid Iron.
Craig (verified owner) –
David Mccleary (verified owner) –
Absolutely beautiful piece of meat!
Susan Ledger (verified owner) –
John Loveday (verified owner) –
I have not found better dinosaur ribs in the UK. They have a lot of fat, so you can trim some off the top if you want, but be sure they will be excellent if low and slow smoked. Great marbling and taste. Worth the 8+ hours wait
Claire Ellison (verified owner) –
Steve Maidwell (verified owner) –
Great quality and smoked low and slow for 7hrs. These ribs were juicy and the most tender meat I had had in a long time.
Elizabeth Hayes (verified owner) –
You won’t find more meaty short ribs, I’ve looked! Brilliant.
Laura Morton (verified owner) –
Fantastic beef ribs. Slight down side was the amount of fat cap. Brilliant for cooking on the bbq but took a bit of prep to remove as much fat as possible. Of course left a little for flavour but just felt as sold on weight slightly took away from value for money
Matt Ingram (verified owner) –
These ribs were tender and juicy, never tasted beef like this before! Will definitely order again.
Carole Lightfoot (verified owner) –
Goid
Pauline Garnett (verified owner) –
Cook these for a long time very slowly until the fat renders and they become very juicy and tender
Great supper dish on their own
Ashley Johnson (verified owner) –