Beef Short Ribs, Jacobs Ladder, 1kg

Beef Short Ribs 1kg is a 1kg rack of beef short ribs — Jacob’s Ladder — the spectacular set of rib bones from the plate section of the animal, covered in layers of richly marbled beef that, given enough time and low heat, transforms into something extraordinary. Equal parts barbecue showstopper and slow-braise centrepiece, these ribs have become one of the most sought-after cuts in modern cooking.

About Our Artisan Slow Cooking Beef

The slow cooking cuts offered by The Artisan Food Company come from small, carefully selected farms where cattle are reared slowly on natural diets, with space to move and time to develop the muscle structure and collagen that make these cuts so extraordinary when properly cooked. These are the cuts that chefs prize above all others for depth and richness — the harder-working muscles that, given time and low heat, transform into something profoundly satisfying. They are also among the most honest expressions of quality farming: the flavour is entirely dependent on how the animal was raised, and these cuts have nowhere to hide.

Every cut is butchered to order by skilled hands and delivered fresh and chilled. Unlike the quick-cook premium cuts, these rewards patience — a long, slow braise in good stock, wine and aromatics unlocks collagen reserves that melt into a silky, intensely flavoured sauce that no amount of reduction or butter can replicate. The wait is always worth it.

How to Cook & Serve

To get the very best from Beef Short Ribs 1kg:

• For a braise: season and sear in a very hot heavy casserole until deeply browned on both sides, then braise bone-side down in red wine, beef stock and aromatics at 150°C for 4–5 hours until the meat pulls from the bone.
• For a barbecue finish: braise first until almost tender (3 hours), then remove from the liquid, brush with a smoky glaze and finish over direct heat on a hot grill or under a salamander for caramelisation.
• For low-and-slow barbecue: season generously with a dry rub and smoke at 110°C for 6–8 hours, spritzing with apple juice or cider vinegar every hour.
• Rest for at least 15 minutes before carving between the bones or pulling the meat in thick shreds.

Perfect Pairings

Beef Short Ribs 1kg pairs beautifully with:

• Creamy mashed potato, soft polenta or thick-cut chips
• Coleslaw, pickled jalapeños or kimchi for freshness and acidity
• A big, bold red — Malbec, Zinfandel or a smoky Shiraz
• Corn on the cob, barbecue beans or slow-cooked greens alongside

Storage & Preparation: Keep refrigerated and use by the date shown. These cuts benefit from being brought to room temperature for 30 minutes before browning. Season and sear well before slow cooking — this step builds the flavour base for the whole dish and should not be rushed or skipped. Leftovers reheat beautifully, and many of these dishes genuinely improve on the second day.

However you cook it, Beef Short Ribs 1kg rewards patience with flavour and richness that fast-cooking cuts simply cannot match — the kind of deeply satisfying dish that makes the whole house smell extraordinary.