Jacob's Ladder

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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.) 



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

Makes four servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

4 pounds Beef short ribs, bone in 

1/4 cup flour, for coating beef short ribs 

2 Tablespoons olive oil 

4 cloves garlic, sliced thin 

1 Tablespoon fresh ginger, peeled and chopped 

1 leek, whites only cut into one inch pieces 

2 teaspoons sesame oil 

2 teaspoons sherry 

2 teaspoons soy sauce 

juice of one orange 

1 1/2 cups beef broth 

Coat beef ribs with flour, shaking off any excess. 

Pre heat a braising or sauce pot to medium high temperature. 

Add olive oil and sear beef short ribs until well browned, turning only once on each side. 

Drain any excess oil. Lower temperature of pot, add garlic, ginger, leeks, sesame oil, sherry, soy sauce, orange juice and beef broth. Bring sauce up to a boil, then lower to a gentle simmer, cover and cook for 1 1/2- 2 hours or until meat is beginning to fall away from the bone. 

When short ribs are fully cooked, remove meat from pot. Raise the temperature of the sauce to a low boil. Reduce the sauce to naturally thicken. 

Serve with steamed rice or creamy mashed potatoes. 

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il fritto misto

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Inspiration - Italy - serving up fritto misto Venetian style tonight. Located right in the Academia area of Venice is my favorite Trattoria where all the gondoliers eat. It's simple fast, fresh and fills up fast, but not with tourists. Tip: It's a good indication if you see locals eating there. It's a great sign if you are the only non-local in a restaurant. I try to stay off the beaten path for an authentic international dining experience, rather than the obvious popular tourist spots.

Here's a little bit of Venice for you to serve up. The recipe is simple. The secret is all in the freshness of the seafood you buy at the market. Buon Appetito!


Pics from the Fish Market - Mercato Minuto, Venice Italy.


Fritto Misto

This recipe may be used for Calamari, Cod, Smelts, Flounder, Shrimp and Scallops.

Makes 8-10 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds mixed seafood

2 cups flour

Olive oil



3 lemons, cut into wedges

Sea salt, to taste

Sprinkle raw seafood with olive oil, thyme and oregano. Marinate for ten minutes, then roll the fish in flour and fry the pieces in moderately hot oil until they are lightly browned on the outside. Drain seafood well, sprinkle with coarse sea salt. Serve immediately with lemon and optional, spicy tomato sauce. 

Unordinary Condiment

I'll be using Sir Kensington at #NYWFF Burger Bash! Get the Secret "George Burger" Recipe @6PM Friday

This is the opposite of standard choice in ketchup with a colorful story and efforts above and beyond in each and every jar of Sir Kensington's Scooping Ketchup. I might add the word gourmet to the description; with attention to making a difference in the ketchup experience with vine-ripened per tomato puree, agave nectar and raw brown sugar as its ingredients. Sir Kensington serving suggestions, two servings per jar. It's that good. I say more than just ketchup. 

Available at fine specialty food shops like Dean and Deluca.

Classic Flavor: modeled to be a highly-evolved natural variant of the ketchup taste you know. The magnum opus of sauce – a classic reborn with a perfect balance of sweet and salty.

Spiced Flavor: infused with chipotle peppers, cilantro, lime juice, agave nectar, honey, and coriander. Spicy enough to entertain your taste buds without overpowering, it packs a pleasant punch.