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Rack of Short Beef Ribs
£15.00
Rack of Beef Short Ribs, also known as Jacobs Ladder is a bone-in cut, taken from the mid-section of the ribs from between brisket/flank and the fore rib, all of which are part of the forequarter. A fantastic braising and smoking cut, cooked long enough the meat will simply fall from the bone.
Average weight 1kg-1.2kg – short ribs will come as one piece.
Perfect for slow roasting as they always have great intramuscular fat (marbling) which keeps them super succulent and bursting with flavour. A fantastically economical cut, that’s a must to try!
Sold individually.
7 in stock
Why We Dry Age Our Beef
At Meat & Cleaver, we only prepare the tastiest, tenderest cuts of meat. By hanging the beef carcasses on-the-bone and dry-ageing the beef, it naturally allows the enzymes to react, breaking down the muscle fibres and connective tissues, resulting in improved texture and flavour which gives the meat its tenderness. Through the process of dry ageing, you also lose moisture in the beef, concentrating the flavours, and giving you a depth of flavour only achieved by the process of dry ageing.
Marbling / Intramuscular Fat
A Note About Marbling
Marbling is what we call intramuscular fat, that runs through the meat improving steak’s tenderness, moistness, juiciness, and flavour.
When it comes to steak, no quality is so highly prized as marbling. Certain cuts of beef are known for their high degree of marbling such as ribeye, short rib, brisket, sirloin and tomahawk steaks. The presence of marbling has an extremely positive effect on the eating quality of beef, in terms of tenderness, juiciness/moisture and flavour.
Of course, if you would prefer a leaner cut then please let us know in your order notes when you make your order.
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