• Jacob's Ladder Beef Ribs
  • Jacob's Ladder Beef Ribs
  • Jacob's Ladder Beef Ribs
  • Jacob's Ladder Beef Ribs

Jacob's Ladder Beef Ribs 800g


In stock
  • 1 x 800g ladder in each pack (approx.)

Select pack quantity

We currently have 21 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

⭐ great taste® 2022

Jacob's Ladder Beef Ribs are short sections cut from the bones that extend from the classic fore-rib of beef, left bone-in to maximise flavour. They boast delicious, rich meat, laced with high quality fat to ensure tenderness and a melt in the mouth texture.

Our beef comes from small, native breeds that roam free across the Yorkshire Dales. These cattle are able to forage for a natural diet amongst the wide variety of grass and wildflower species found in Yorkshire’s beautiful landscape, giving them a flavour and texture that is hard to rival.

Jacob’s Ladder Beef Ribs require a long slow cook, to the point where the meat is falling off the bone and all the inter-connective fats and tissue are soft and yielding. A braise can be one of the best ways to achieve this; try George Ryle's recipe for Jacob’s Ladder Beef Ribs braised in Oloroso w/ fried potatoes - the beef is braised slowly with Oloroso sherry, which has a beautiful, distinctive nutty flavour, the vegetables from the braise are then blitzed to thicken the sauce.

Alternatively, slow roast Jacob’s Ladder Beef Ribs Mexican-style; dry rub the night before with ancho chilli powder, cumin seeds, a touch of brown sugar and dried oregano. Then add star anise, chipotle chillies and a little home-made beef stock in the tray and roast, with a lid on for 3-4 hours. Reduce the liquid left in the tray and shred the meat from the bones before combining. Perfect in tacos, with a sharp, coriander heavy salsa.

Jorge Thomas, director of Swaledale Butchers®, says:
"Jacob's Ladder, cut from the short rib plate of the beast, often has the top muscle and fat removed. At Swaledale, we leave the upper muscle on - in part due to the dimensions of our smaller breeds of native cattle.

I have smoked them with success – I know some of the very good smoking restaurants we work with advocate wrapping the beef in greaseproof paper once an initial 'bark' has been achieved, for both short-ribs and briskets. Whilst this may seem counterintuitive, given this is a barrier to the smoke, in reality it takes a good while for the bark to form, so the resulting texture is much more moist."

great taste® commented:
"Looks absolutely gorgeous, a feast for the eyes, great amount of fat. Great to have the bones, giving it a 'Desperate Dan' look about it, but also adding flavour. Delicious full bodied aroma. Great beefy flavour, fat melts in the mouth, very moist. A lot of care has been put into producing this beef. Amazing quality. Lots of great flavours coming through.

Spectacular looking cut of beef that has been neatly butchered and shows a good ratio of meat to fat to bone. The meat caramelises well and gives off a rich enticing meaty aroma. The fat has an excellent golden yellow colour and brings plenty of sweet meadow flavour. The beef is rich in flavour has a slight sweetness and leaves the mouth feeling truly satisfied.

What a seriously impressive looking piece of meat. As we carve it, the juices are flowing out of it and the aromas of beef make our mouths water, the cross-section with meat and fat layers looks so impressive. On tasting, the texture of the meat is excellent and the fat melts in the mouth. The flavours are clean and buttery, with a long pleasantly beefy finish."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale Jacob's Ladder Beef Ribs are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

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