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.
Oluwaseun Olusanya (verified owner) –
Phil Mansell (verified owner) –
Bought this twice now and not disappointed, would recommend this companies produce to anyone
paul russell (verified owner) –
Raymond (verified owner) –
James Nelms (verified owner) –
In order to ensure there was no silverskin, had to trim off about half of the rib and fat. After 8 hours smoking, it turned out beautifully, but was smaller than planned due to the removing so much prior to cooking.
Michael Brigham (verified owner) –
Anthony Fallshaw (verified owner) –
andrew lorck (verified owner) –
Tristan Fox (verified owner) –
Quality meat but short on marbling and, in my opinion, an excessive fat cap
Chris Franklin (verified owner) –
Very fatty cut when smoked on the kamado… had better before but not a good one!
James Carter (verified owner) –
Jeffrey Delacruz (verified owner) –
Excellent ribs but only 5 not 6 ribs as promised
Kate Benito (verified owner) –
Danny Denham (verified owner) –
Lightly smoked these on low for 6 hours on my kamado and they were a bit special!
Daniel Mallen (verified owner) –
After a steady 7 hours in the smoke. These ribs fell to pieces. Amazing cut of meat, and great value. Thanks guys.