Beef Short Ribs (Jacob’s Ladder) 1kg

Prepare for the ultimate "low and slow" experience with our Premium Beef Short Ribs, famously known in the butchery world as Jacob’s Ladder. Sourced from the finest beef, these ribs are the pinnacle of rich, beefy flavour and succulent, marbled texture.

Cut from the forequarter, Jacob’s Ladder is characterised by its thick layers of deeply marbled meat sitting atop a sturdy rib bone. When cooked with patience, the intermuscular fat and connective tissue melt away, basting the meat from within to create a buttery, pull-apart consistency that is truly world-class.

The Pitmaster’s Ultimate Cut

Incredible Marbling: High fat-to-meat ratio ensures the ribs stay exceptionally juicy throughout long cooking times.

Deep, Beefy Umami: The proximity to the bone provides a concentrated, savoury depth that leaner cuts can’t match.

Restaurant Quality: A favourite in high-end steakhouses and BBQ smokehouses, now available for your home kitchen.

Product Info & Storage

At Stack Butcher, we hand-trim our Jacob’s Ladder to ensure you receive a meaty, "plate-filler" portion every time.

Ingredients:

100% Premium Beef.

Butcher’s Prep: Add qty as weight e.g 1 unit = 1kg, 2 units 2kg. 

Storage Advice: Keep refrigerated below 5°C. Suitable for home freezing on the day of purchase for up to 6 months.

Preparation: Delivered raw. For the best bark (crust), pat the meat dry before applying your dry rub or marinade.

Red Wine Braised Ribs: Brown the ribs in a heavy pot, then slow-cook for 4–5 hours with red wine, beef stock, mirepoix (onion, celery, carrot), and fresh thyme until the bone slides out with ease.

Texas-Style BBQ Smoke: Coat with a simple "Dalmatian rub" (equal parts salt and coarse black pepper) and smoke over oak or hickory at 110°C until the internal temperature reaches 95°C.

Sticky Soy & Ginger Ribs: Slow-braise in a liquid of soy sauce, star anise, and ginger. Finish under a high grill with a honey glaze for a caramelized, Asian-style crust.

Butcher’s Top Tip

"Don't be intimidated by the fat! That marbling is exactly what makes Jacob's Ladder so special. For the best results, aim for a long, slow cook at a low temperature. If the meat is still tough, it simply hasn't been in long enough—give it another hour, and you'll be rewarded with meat that melts like butter."