Jacobs Ladder- Short Rib Recipe - Jen's Kitchen

Jacobs Ladder- Short Rib Recipe

Beef short ribs are the equivalent of pork ribs. Although meatier and longer- despite their alternative name of short ribs.  The meat on these ribs is intercostal muscle which essentially means they will be full of flavour as the muscles move. And despite much trying I have no idea where the name Jacobs ladder came from.

Jacobs Ladder
Jacobs Ladder

I had never even HEARD of the cut (I was listening Darina!) until I was chatting to my good friend Sue at a dinner recently.  She had attended a pop up dinner at the West Waterford Food Festival and it had been served as the main course.  I just love slow cooked food.  There’s a kind of comfort in coming into a kitchen where the oven has been on for a long time and the mixture of flavours fills the room. (Unless it’s burnt- and that’s just nasty). The pop up was sponsored by Dawn Meats, so that was my first port of call for the cut.

I get a lot of my meat there.  They shop is easy to access, they are very accommodating with requests, and have a loyalty card system. You feel better too, I think, from supporting farmers in your area.

Jacobs Ladder- Short Rib Recipe


3 tablespoons of olive oil

Jacob’s Ladder (short rib) beef pieces

200gof streaky bacon, cut into strips (lardons)

400g of shallots, peeled

3 garlic cloves finely chopped

Some fresh herbs, I like to use thyme

300ml good red wine

400g tinned tomatoes

600ml stock

50g butter

400g sliced mushrooms

2 tablespoons of chopped parsley to garnish.


For the braised beef preheat the oven to 160oC

Heat a large lidded casserole pot and add the oil.  Once hot, add the beef pieces, and fry all over to brown them. Remove from the pan and set aside.

Add the bacon and cook until crisp. Add the whole baby shallots and stir until they have colour on them.

Add the garlic, thyme and cook for five more minutes.

Put all the beef back into the pan and add the red wine and heat until the volume of liquid has reduced by half.  Add the tomatoes and stock and then cook in the preheated oven with the lid on for 2-3 hours, or until the meat is cooked to your liking.

Serve with some mashed or baby new potatoes.

Jacob's Ladder

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