Jacob's Ladder

On one occasion when I was cooking for a client’s media event in the UK, I wanted to prepare a spin of a dish that was very popular with my viewers on my TV series - short ribs, but I had a heck of a time finding the cut of beef I required for my recipe. When I expressed to the British butcher my needs, he explained that in the UK it is known as Jacob's Ladder because of its 12 ribs; when laid on its side the bones look like the rung of a ladder. (There is of course a biblical reference to Jacobs Ladder, but I’ll stick to the short ribs foodie version for this post.) 

Enjoy. 

Short ribs are best cooked in the pot-au-feu method, meaning ‘low and slow’ (low heat, with a long period of braising) to tenderize the tough cut of beef. 

Short Ribs of Beef with Orange Ginger Sauce