Short ribs, Also know as Jacob’s ladder, have rightly become hugely popular over the past few years.
They come from the top ends of the rib cage. The dry aged meat is in a thinner layer with heavy marbling and a good fat covering and has a coarser texture than the sirloin or forerib meat at the other end of the huge rib bone.
The short ribs lend themselves to smoking, heavy marinating, slow roasting, slow barbequing. They are really gloriously simple to roast or barbeque, or a combination of both. They can be cut into single ribs, or cooked in a sheet of 4 or 5 bones. All that they really need is time and patience!
They are so full of flavour that most cuisines, east to west, have uses for them. Our fearless leader came close to launching his television career in ITV’s Britain’s Best Cook with this cut many years ago. Order from Northfield Farm Online Butcher or from the Butchers Shop on the farm or at local markets.
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