Jacob's Ladder / Short Ribs

Jacob’s Ladder – Unapologetically Meaty, Deeply Satisfying

For those who love their beef with serious flavour and an irresistible chew, Jacob’s Ladder is the cut that delivers. Also known as beef short ribs on the bone, Jacob’s Ladder is a beautifully marbled, richly flavoured cut that rewards long, slow cooking with fall-apart tenderness and sticky, caramelised edges. It’s rustic, primal, and utterly indulgent—a proper butcher’s cut that brings big impact to the table.

The name “Jacob’s Ladder” comes from the way the ribs are stacked in a vertical row, resembling the rungs of a ladder. Cut from the forequarter, these bone-in ribs are packed with connective tissue and intramuscular fat—exactly what you want when cooking low and slow. That marbling melts down during braising or smoking, basting the meat from within and creating layers of unctuous, beefy richness. It’s a cut that honours time and patience—and pays you back tenfold.

We source our Jacob’s Ladder joints from grass-fed, free-range British cattle, raised slowly and naturally on open pasture. This slower growth process develops better structure, deeper flavour, and healthier fat, without the need for growth promoters. You can taste the difference in every bite: rich, meaty, and with a satisfying depth that only traditional farming can offer.

And like all our prime beef, these ribs are finished in our dedicated dry aging room. Here, carefully controlled temperature and humidity allow the beef to mature gently, concentrating flavour and improving texture over time. Our expert butchers monitor each piece closely, only releasing the ribs when they’ve hit peak condition—firm to the touch, intensely flavoured, and ready to shine.

Jacob’s Ladder is incredibly versatile, and there’s more than one way to do it justice. For oven braising, sear the ribs until golden brown, then nestle them into a deep roasting tray with red wine, stock, garlic, and herbs. Cover tightly and cook low and slow for 3–4 hours until the meat yields effortlessly to a fork. The result is meltingly tender beef that pulls clean from the bone and bathes in its own rich sauce—perfect with mash, root veg, or crusty bread to soak up every drop.

Prefer fire and smoke? Jacob’s Ladder is a barbecue champion. In American-style low-and-slow smoking, this cut is revered for its bark-building ability. Season generously with a spice rub, smoke gently for several hours over oak or hickory chunks, and finish wrapped to keep it juicy. Once rested, the bones slide right out and the meat can be served in slabs, shredded into tacos, or piled into smoky beef rolls.

The bones themselves aren’t just for show—they’re essential for flavour. As the meat cooks, marrow and collagen leach out, creating a sticky, savoury gloss that coats every bite. It’s what gives short ribs their signature richness and makes this cut so satisfying to eat. If you’re after something that makes a statement both in the pan and on the plate, Jacob’s Ladder is it.

Weighing in at approximately 1.2–1.8kg, a single rack will serve 4–6 hungry guests, depending on how it’s cooked and carved. It’s the perfect centrepiece for a weekend roast, special occasion, or that long-anticipated barbecue session when you really want to impress. Serve with simple sides that let the beef shine—roasted veg, creamy polenta, or a zingy chimichurri to cut through the richness.

From its bold flavour to its satisfying, slow-cooked texture, Jacob’s Ladder is beef at its most honest and generous. It’s not fast food—it’s proper food. And with our expertly prepared, dry-aged ribs, all you need to add is time, heat, and good company.

A kilo of Short rib typically contains 2-3 pieces

1kg-1.8kg