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BTD Forums  /  Cook Right 4 Your Type  /  Short Beef Ribs / Jacobs Ladder recipe
Posted by: PCUK-Positive, Thursday, March 7, 2013, 11:24am
I have just found a suppleir of Organic, Grass fed Short Beef Ribs / Jacobs Ladder.

I am looking for an amazing recepi for them (the pack is about 1 kilo or 2 pounds.

I found this one but wondered if anyone had a better one or one that they adore.


2 pounds beef short ribs
2 teaspoons salt (Seasalt, of course ;)
1 teaspoon ground black pepper (I would change this to Cayenne)
1/4 cup flour (Not ideal but i shall try rice flour or qunoa??
2 tablespoons olive oil
2 tablespoons butter (or Ghee)
2 onion, sliced
2 cloves garlic
2 cans/ bottles stout beer( preferably Guinness)(Not compliant obviously)
2 cups beef stock
Serves 8

Perhaps someone has a recepi with wine instead of stout. although apparently guiness is teh secrte ingredient of some top chefs.

To Cook

Season the short ribs with salt and pepper, then place in flour until evenly coated. Shake off the excess flour. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours et voila!

cooking this tomorrow or a better version?
Posted by: ruthiegirl, Thursday, March 7, 2013, 1:26pm; Reply: 1
The point of the flour on the outside of the ribs is to improve the texture; it makes it more crispy on the outside when fried. You could probably just omit the flour and fry it without that, if you don't mind the change in texture. OTOH, 1/4 cup of compliant flour (some of which is shaken off) isn't a whole lot of grains for 2 pounds of meat.

You could use red wine in place of the beer- it will have a slightly different flavor, but is still very tasty. I'd use 1/2 cup of red wine in place of 12 oz of beer, and add another cup of liquid to keep the volume consistent. In this recipe, that would mean 1 cup red wine and a total of 4 cups (1 quart) of beef stock, to replace the 24oz of beer and 2 cups of stock called for in the recipe.
Posted by: PCUK-Positive, Friday, March 8, 2013, 10:21pm; Reply: 2
Have to change something wasn't great and cooked it for 4 hours. very plain.

not enough garlic, salt, not enough herbs either, flavour was rubbish needs a kick of something.

was too watery too. there is enough liquid left to make a soup.

will try again and update when it's better.
Posted by: san j, Thursday, March 14, 2013, 9:06pm; Reply: 3
If you like BBQ, there are a gazillion ribs recipes online.
Why not go to YouTube, find a few that look great, and replace any off-limits ingredients with permitted ones?
Posted by: ruthiegirl, Monday, March 18, 2013, 3:27pm; Reply: 4
I wonder if you just cut the beef stock in half, if that would "fix" everything- the spices would get more concentrated in the process.
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