Beef short ribs (sometimes know as Jacobs ladder) are delicious slow cooked with some tasty  gravy and  smooth mash. We have a great recipe here – perfect for a warming supper.

Beef Short ribs  are often known in UK as ‘Jacob’s Ladder’. Beef short ribs are larger and can be more tender and meatier than pork spare ribs. What Beef short ribs do have in common with pork ribs, is that they are best cooked at low temps so the connective tissue and fat can melt away basting the meat from the inside and imparting a truly deep meaty flavour.

Beef ribs usually come in a slab (we can cut them across the bone for you which makes them easy to carve after cooking).

All our beef is specially selected Scottish beef from grass fed herds, raised traditionally in Scotland. Produced to the highest standards of farm and animal welfare. Only cattle from fully traceable herds of genuine Scottish origin are eligible.This beef is then aged on the bone for extra flavour, succulence and tenderness. You can see more about our beef supplier here >>

beef shpanort rib uncooked

 

Ingredients For Braised Beef Short Ribs

2 tbsp olive oil
2kg/4lb 4oz short beef ribs from Morley butchers
2 carrots, chopped (lengthways)
1 large onion sliced
3 garlic cloves, peeled
2 celery sticks, chopped
Several sprigs fresh thyme
3 large tomatoes chopped or 400g tin
Large glass of red wine
200ml/7fl oz beef stock
salt and freshly ground black pepper

Cooking  Method For Braised Beef Short Ribs

For the ribs, preheat the oven to 170C/325F/Gas 3.
Heat the oil in a large roasting dish over a medium to high heat. Season with salt and freshly ground black pepper then add the beef ribs and fry, turning regularly, until browned on all sides. Remove them from the pan and set to one side.
Reduce the heat then add the carrots, onion and garlic to the pan and stir until coated in the oil and pan juices and starting to cook through.
Add the thyme sprigs, then pour in the chopped tomatoes, red wine and beef stock and mix well to combine. Return the ribs to the pan – bone side up. Bring the mixture to the boil, then transfer to the oven and cook for about 2-2½ hours. Keep a lid or foil over the pan until the last half hour. After an hour and a half check regularly to see that the meat is done or that it is not drying out. The dish is done when the meat is falling from the bones. Remove from the pan, season to taste with salt and freshly ground black pepper.

This dish is delicious with mash potato. Try variations by adding horseradish sauce to the finished mash or cook celeriac with the potatoes in equal amounts and mash together.