Organic Jacobs Ladder/Short Ribs

Otherwise known as beef short ribs, this is a melt-in-the-mouth cut of organic beef when cooked low and slow.

A sticky, sweet marinade does wonders. After trying the famed Jacob's ladder, we doubt it'll be the last time you order this cut!

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritional values per 100g:

Calories: 302 kcal/1249 kJ
Fat: 25.9g
(of which Saturates 11.6g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 17.1g
Salt: 0.12g

How To Store

Our Jacobs ladders are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Braised Jacob's Ladder (Beef Short Ribs)

Ingredients:

• 1.5 kg (3-4 lbs) Jacob’s Ladder (beef short ribs)
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 500 ml (2 cups) red wine
• 500 ml (2 cups) beef stock
• 2 tablespoons Worcestershire sauce
• 1-2 sprigs fresh rosemary or thyme (or 1-2 teaspoons dried)
• 2 bay leaves
• 2 tablespoons all-purpose flour (optional, for thickening)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 160°C (140°C fan)/325°F/Gas Mark 3.

2. Prepare the Meat:

   • Season: Generously season the Jacob’s Ladder with salt and freshly ground black pepper.

3. Brown the Meat:

   • Heat Oil: In a large, oven-proof pot or Dutch oven, heat the vegetable oil over medium-high heat.
   • Sear: Add the beef ribs to the pot and sear on all sides until browned. You may need to do this in batches to avoid overcrowding. Remove the ribs and set them aside.

4. Sauté Vegetables:

   • Cook Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables begin to soften.
   • Add Garlic and Tomato Paste: Add the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.

5. Deglaze the Pot:

   • Add Red Wine: Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot.
   • Reduce: Allow the wine to reduce by about half, which should take 5-7 minutes.

6. Add Stock and Seasonings:

   • Combine: Add the beef stock, Worcestershire sauce, rosemary or thyme, and bay leaves. Stir to combine.

7. Braise:

   • Return Meat: Place the browned beef ribs back into the pot, ensuring they are mostly submerged in the liquid.
   • Cover and Cook: Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

8. Thicken the Sauce (Optional):

   • Thicken sauce: If you prefer a thicker sauce, mix 2 tablespoons of flour with a small amount of water to create a slurry.
   • Thicken: About 30 minutes before the end of cooking, stir the slurry into the sauce and continue cooking uncovered until the sauce has thickened.

9. Rest and Serve:

   • Rest: Once done, remove the pot from the oven. Let the ribs rest for a few minutes before serving.
   • Remove Bay Leaves and Herbs: Discard the bay leaves and any herb stems.

10. Serving Suggestions:

• Sides: Serve the Jacob’s Ladder with mashed potatoes, polenta, or crusty bread to soak up the rich sauce. Roasted vegetables or a green salad make excellent accompaniments.

    11. Enjoy: This braised Jacob’s Ladder will be tender, flavourful, and perfect for a comforting meal.