Organic Beef Short Ribs (Jacob’s Ladder) in Red Wine & Rosemary Gravy

Nothing says comfort quite like a slow-cooked short rib. Using our organic beef short ribs (Jacob’s Ladder), this recipe delivers deep, rich flavours — tender meat that falls off the bone, simmered in a luscious red wine and rosemary gravy. Perfect for cosy evenings or an impressive Sunday roast, this dish brings the true flavour of grass-fed, organic beef to life.

Ingredients

• 600g Eversfield Organic Beef Short Ribs (Jacob’s Ladder)

• 2 tbsp organic flour, for coating

• 2 tbsp organic olive oil

• 2 organic carrots, diced

• 1 large organic onion, diced

• 2 celery stalks, chopped

• 4 garlic cloves, crushed

• 500ml organic beef stock

• 350ml organic red wine

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 1 bay leaf

• Sea salt and cracked black pepper, to taste

Method

1. Preheat your oven to 160°C (fan).

2. Pat the beef short ribs dry and dust lightly with flour, seasoning with salt and pepper.

3. Heat olive oil in a heavy-based, ovenproof casserole dish. Sear the ribs on all sides until golden brown, then remove and set aside.

4. In the same pan, add the onion, carrot, celery, and garlic. Sauté gently until softened and fragrant.

5. Deglaze the pan with red wine, scraping any caramelised bits from the bottom. Allow the wine to bubble for 3–4 minutes to reduce slightly.

6. Pour in the beef stock, add rosemary, thyme, and bay leaf, then return the short ribs to the dish. The liquid should almost cover the meat.

7. Bring to a gentle simmer, cover with a lid, and transfer to the oven. Cook for 2.5–3 hours, or until the beef is tender and falling off the bone.

8. Once cooked, remove the ribs and set aside. Strain the sauce through a sieve, then reduce it on the hob until thickened to a glossy gravy consistency.

9. Serve the ribs generously coated in the red wine gravy, with creamy mash or buttery polenta, and a side of seasonal greens.

Description

These organic beef short ribs deliver exceptional flavour thanks to our grass-fed, slow-grown cattle — raised naturally and locally for a richer, more sustainable cut. Cooking low and slow brings out the very best of this traditional British favourite. The result is melt-in-your-mouth beef in a velvety red wine sauce — a true farm-to-fork winter indulgence.