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.) 

Enjoy. 

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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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Comforting Braise

Winter's chill and early dark nights inspire me to cook-up a steamy and comforting dinner dish. But while the braise is slowly simmering (Short Ribs of Beef with Orange Ginger Sauce) on the stove, why not make it a romantic-n-cozy night with a bottle of red wine and some candlelight (from my Good Stuff Pick). 

Question: Do you know the amount of work a worker-bee must do to create 1 pound of wax? Answer: How about, eating 10 pounds of honey! 

George's Good Stuff Pick!

Short Ribs

Enjoy this hearty popular dish from this week's episode of George Hirsch Living it UP!

Short Ribs of Beef with Orange Ginger Sauce 

Makes four servings | As seen on George Hirsch Living it UP! TV series 

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 dumplings and stir-fry vegetables. 

Short Ribs Far East Style

Summer may bring visions of slabs of pork ribs sizzling on the grill, but what do you do when the date is Feburary 1 and it's still a bit too chilly outdoors? Simply take to the art of braising. Its long, slow cooking that infuses flavor by caramelizing the meat and vegetables; creating the makings of a full flavorful sauce. One of my good friends makes a classical version, which is excellent and tempting to prepare; but I'm offering a different flavor here today, which has been a viewer favorite- with a savory and sweet spin. Enjoy!

Short Ribs of Beef with Orange Ginger Sauce 

Makes four servings 
As seen on George Hirsch Living it UP! TV series 
chefgeorgehirsch.com 

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. 

Preheat 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 dumplings and stir-fry vegetables.

Short Ribs

The holidays are a time for sharing and I’m picking one of my most requested recipes from my TV series for you and your family. This is a warming, one-pot-dish which is so full of flavor. The key to this fall off the bone, melt in your mouth beef dish is slow, and low cooking. The delicious aroma it creates in the kitchen is an added bonus. Enjoy.

Short Ribs of Beef with Orange Ginger Sauce 

Makes four servings 
As seen on George Hirsch Living it UP! TV series  | www.chefgeorgehirsch.com 

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.