Information about Beef Jacobs Ladder 3 Bone.
These are the 3 Bone Rib version of our Beef Jacobs Ladder 6 Bone Ribs with the same taste & texture for smaller cooks at home. Our Beef Jacobs Ladder has a single, generous layer of meat across one side of the rib bones weighing approx 1.6-2Kg. These delicious Beef Ribs on the bone are excellent Smoked on the Barbecue & they are easy to cook in the oven, Low & Slow.
Beef Jacobs Ladder is a traditional cut called an “oven buster” years ago by butchers in the UK, they would have had more meat left on them with an additional fat layer in between. This was because they were not in demand & a cheap cut that was more affordable for the average housewife, which was easy to slow cook in the oven.
Over the last 15 years the UK & European Barbecue trade has embraced Beef Short Ribs & in particular the Beef Jacobs Ladder, the increased demand has driven the price up as a result of this. As we make all our meat cuts at source & in larger volumes, we are able to have economies of scale & we then are able to offer a better price to our customers.
What is Beef Jacobs Ladder?
The Jacobs Ladders are Beef Ribs with thick meat on one side.
A proper Beef Jacobs Ladder is a rack of beef ribs cut from the Forequarter between the Brisket & the Chuck Steak, with a single layer of meat across the back of the rack. The Beef Ribs we use in our Jacobs Ladders are numbers 3,4,5 from the rib cage, with a generous single layer of meat covering one side of the ribs.
How do we cut Beef Jacobs Ladders?
A proper Beef Jacobs Ladder is cut from between the Brisket & Chuck Steak in the forequarter.
Expert Butchers make 2 parallel cuts through the rib cage approx 18 cm apart. The whole section on Beef Ribs is cut out through the natural seam behind the Ribs as a single piece. The Jacobs Ladder is then trimmed up to remove any excess fat, leaving the membrane covering the meat to help retain moisture & keep all the meat intact.
We cut the Beef Jacobs Ladder from the Ribs 3,4,5 because of the meat quality & these are not the same as some two-layer offerings found on the internet cut from the flanks. Many butchers online will advertise Flank / Plate Beef Ribs as “shorties”, “short ribs”, “beef short ribs”, “beef rib racks” the products are different because they have 2 layers of meat, that cook unevenly.
The Flank or Plate Ribs used by Butchers & Supermarkets are much cheaper because they carry more fat & are mainly used for making burgers. The Flanks or Plate beef whole are more readily available to buy for butchers & an easy way to sell their version of Jacobs Ladders.
How do we pack Beef Jacobs Ladder?
Jacobs Ladders are packed in Vacuum Sealed Pouches, 1 per pack.
The packing of our Jacobs Ladders is done straight away after cutting fresh, these are vacuum packed singularly into Freezer Friendly Clear Recyclable Pouches. Once packed they are labelled with full farm to fork traceability & placed into recycled new boxes & palletised, these pallets are Blast Frozen down to -25°c over the next 24 hours.
All of our meats are chilled to almost freezing before any cutting & packing to create the safest, freshest tasting meat cuts as possible. The lower the cutting temperatures the less moisture & flavour the beef loses during production & the more natural juices remain inside the Beef Jacobs Ladders when packed. The cutting & packing system we have to process our beef ensures that they taste as good in 24 months from frozen, as they did when they were cut.
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our Beef Jacobs Ladders.
The Clear Recyclable Bags are specially made to shrink with heat, once the Beef Ribs are packed & vacuum sealed, they are then passed quickly under hot air which shrinks the bags tighter around them. The bags stay more secure around the meat reducing the risk of a blown packet.
The packaging protects the Beef Ribs from freezer burn, any cross contamination from other foodstuffs when kept chilled. The bags hold in the natural meat juices giving the ribs more flavour & moisture when cooking. The bags stop the meat from drying out when bringing up to room temperature before cooking.
The clear recyclable packs are made using thinner, stronger materials to help reduce our Carbon Footprint for a Greener Future. We encourage all our customers to recycle responsibly & place any packing into the recycle bins.
Please see this link on How to recycle plastic. We all need to do our best for a Greener future #swf_recycle♻
Beef Jacobs Ladder is it good value for money?
Our Beef Jacobs Ladders are good value for money because they have 3 meaty portions, 95% ready to cook & have very little waste apart from the single rib bones. The price of each portion is cheaper because there is less waste & we offer these at a great price
Most of the excess fat has been removed from the Beef Ribs to reduce the amount of food waste so, the weight you buy is closer the weight you cook. Each Beef Rib portion has a good thickness of meat on it giving you “More Meat for Your Money”.
We are able to deliver the Beef Jacobs Ladders at a great price because we cut these as a wholesale product. Making the Beef Ribs in large volumes in highly efficient production rooms helps us reduce our costs per rack. We use less energy, reduced labour costs, price for packaging is cheaper through bulk purchasing & savings made on transport costs with shipping on pallets.
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass-Fed cattle enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important, with improved livestock rearing & transport practices, & slaughtering methods, the process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most Beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
Is Beef Jacobs Ladder nutritious?
There is a good level of Protein, Vitamins & Minerals found in high quality Grass Fed Beef, coming fully trimmed, our Beef Jacobs Ladders are still pretty nutritious when eaten in moderation.
The Beef Jacobs Ladders have natural intramuscular fat which give them their delicious flavour, most of this renders down during cooking. They are made from Grass Fed Beef making them leaner than Grain Fed beef, this offers a much leaner finished cooked meat.
How do you cook Beef Jacobs Ladders?
The best way to cook Beef Jacobs Ladders is “Low & Slow” on the Barbecue. These can also be oven or pan braised in the kitchen.
Our expert butchers have cut these specifically giving more equal portions, allowing for a more uniform cook because of the single layer of meat. These are 95% ready to cook, all you need is to remove the silver skin protecting the meat, & to remove the invisible membrane on the exposed rib side of the Beef Jacobs ladders, then get rubbing!
See below information on how to prepare & cook Beef Jacobs Ladders:
- Remove the Jacobs Ladders from the fridge & leave in the packaging on the side for a few hours.
- Take the plastic bag (place in recycle bin) off the meat & pat dry with paper towel.
- Remove the silver membrane from the meaty side & the thin invisible membrane from the bone side.
- Lightly season on both sides & around the edges 30 minutes before grilling.
- Place the Jacobs Ladders bone side down on indirect heat, 110-120°c, add wood chunks to your BBQ, it’ll give the meat an extra Smokey flavour.
- These are a low & slow cook, use your temperature probe to reach an internal temperature of 55-60°c.
- Take your Ribs of the barbecue just prior to reaching temperature.
- Let them rest on a wooden board under a tea towel for 20 minutes.
Pro Tip:
The resting period allows the beef to come up to temperature & finish cooking, whilst the meat absorbs its natural juices becoming more tender & juicier.
Easy to follow videos on how to cook Beef Jacobs Ladders:
- How to Barbecue your Beef Jacobs Ladders
- How they make Beef Ribs at Blacks BBQ in Texas
- Braised Beef Ribs in a wood fired oven
- Pan braised Beef Short Ribs
The videos should wet your appetite for making some Dinosaur Beef Ribs at home. Now go online & order your meat…. then get Smoking your Beef Jacobs Ladders Low & Slow!!
The Beef Jacobs Ladder is a great item to cook that will impress your friends & family. This will be something that you will want to repeat at home & not be something you have to wait for when visiting a restaurant. Beef Jacobs Ladder is one of those cuts that may take some hours & need spritzing during the cook,but the results are so worth the wait! Great food should be shared at home, in a restaurant & online through Social Media.
Sharing Beef Jacobs Ladders on Social Media
There are so many “Foodies” on Social Media it is now the popular thing to post your cooks online so that others can gain inspiration to create better food at home. Why not join us at Sherwood Foods on Social Media & tag us in your pictures, videos, recipes, ideas, stories, reels , tips & tricks of your Beef Jacobs ladder.We are on the main platforms Facebook, Instagram & Twitter, we love to share the posts from our online family, there are some truly talented people out there.
Many people are unsure on how to cook a Beef Jacobs Ladder at home & through your posts on Social Media they are able to learn tips & tricks. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
On Social Media many people use Hashtags to categorise their posts, either subject, brand or cooking methods etc, we have have our own Hashtags that people follow to see what people are cooking with & how they are cooking our meats. Have fun cooking with your Beef Jacobs Ladder at home & we look forward to sharing, commenting & liking your posts.
Sherwood Foods Hashtags:
#ourbrandisapromise #abrandisapromise #moremeatfym #beefjacobsladder #beefribs
Beef Jacobs Ladders nutritional values per 100 grams:
Energy (K/Cal) 272
Energy (KJ) 1088
Fats 15.7
Saturated Fats 4.40
Fibre 0.00
Carbohydrates 0.00
Sugars 0.00
Protein 33.0
Salt 0.85
Frequently asked questions about Beef Jacobs Ladders:
What is Beef Jacobs Ladder?
A Beef Jacobs Ladder is a rack of uniform Beef Ribs cut from the rib cage between the Brisket & Chuck Steak, with a single layer of meat across the rack on one side.
Are Beef Jacobs Ladders tender?
Beef Jacobs Ladder will "Melt in your mouth" when cooked Low & Slow, the fibrous texture pulls apart easily with just a spoon it is so tender.
How do you cook Beef Jacobs Ladder?
You cook this piece Low & slow. Most people Smoke these on the Barbecue, whilst they are easy to cook in the oven slowly. The meat becomes more tender when cooked at lower temperatures for longer periods.
Should you rest the Beef Jacobs Ladder after cooking?
It is very important to rest the Beef Jacobs Ladder once cooked because it gives better results; the meat is more juicy & tender as it relaxes.
- INFORMATION ABOUT BEEF JACOBS LADDERS
-
Information about Beef Jacobs Ladder 3 Bone.
These are the 3 Bone Rib version of our Beef Jacobs Ladder 6 Bone Ribs with the same taste & texture for smaller cooks at home. Our Beef Jacobs Ladder has a single, generous layer of meat across one side of the rib bones weighing approx 1.6-2Kg. These delicious Beef Ribs on the bone are excellent Smoked on the Barbecue & they are easy to cook in the oven, Low & Slow.
Beef Jacobs Ladder is a traditional cut called an “oven buster” years ago by butchers in the UK, they would have had more meat left on them with an additional fat layer in between. This was because they were not in demand & a cheap cut that was more affordable for the average housewife, which was easy to slow cook in the oven.
Over the last 15 years the UK & European Barbecue trade has embraced Beef Short Ribs & in particular the Beef Jacobs Ladder, the increased demand has driven the price up as a result of this. As we make all our meat cuts at source & in larger volumes, we are able to have economies of scale & we then are able to offer a better price to our customers.
What is Beef Jacobs Ladder?
The Jacobs Ladders are Beef Ribs with thick meat on one side.
A proper Beef Jacobs Ladder is a rack of beef ribs cut from the Forequarter between the Brisket & the Chuck Steak, with a single layer of meat across the back of the rack. The Beef Ribs we use in our Jacobs Ladders are numbers 3,4,5 from the rib cage, with a generous single layer of meat covering one side of the ribs.
How do we cut Beef Jacobs Ladders?
A proper Beef Jacobs Ladder is cut from between the Brisket & Chuck Steak in the forequarter.
Expert Butchers make 2 parallel cuts through the rib cage approx 18 cm apart. The whole section on Beef Ribs is cut out through the natural seam behind the Ribs as a single piece. The Jacobs Ladder is then trimmed up to remove any excess fat, leaving the membrane covering the meat to help retain moisture & keep all the meat intact.
We cut the Beef Jacobs Ladder from the Ribs 3,4,5 because of the meat quality & these are not the same as some two-layer offerings found on the internet cut from the flanks. Many butchers online will advertise Flank / Plate Beef Ribs as “shorties”, “short ribs”, “beef short ribs”, “beef rib racks” the products are different because they have 2 layers of meat, that cook unevenly.
The Flank or Plate Ribs used by Butchers & Supermarkets are much cheaper because they carry more fat & are mainly used for making burgers. The Flanks or Plate beef whole are more readily available to buy for butchers & an easy way to sell their version of Jacobs Ladders.
How do we pack Beef Jacobs Ladder?
Jacobs Ladders are packed in Vacuum Sealed Pouches, 1 per pack.
The packing of our Jacobs Ladders is done straight away after cutting fresh, these are vacuum packed singularly into Freezer Friendly Clear Recyclable Pouches. Once packed they are labelled with full farm to fork traceability & placed into recycled new boxes & palletised, these pallets are Blast Frozen down to -25°c over the next 24 hours.
All of our meats are chilled to almost freezing before any cutting & packing to create the safest, freshest tasting meat cuts as possible. The lower the cutting temperatures the less moisture & flavour the beef loses during production & the more natural juices remain inside the Beef Jacobs Ladders when packed. The cutting & packing system we have to process our beef ensures that they taste as good in 24 months from frozen, as they did when they were cut.
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our Beef Jacobs Ladders.
The Clear Recyclable Bags are specially made to shrink with heat, once the Beef Ribs are packed & vacuum sealed, they are then passed quickly under hot air which shrinks the bags tighter around them. The bags stay more secure around the meat reducing the risk of a blown packet.
The packaging protects the Beef Ribs from freezer burn, any cross contamination from other foodstuffs when kept chilled. The bags hold in the natural meat juices giving the ribs more flavour & moisture when cooking. The bags stop the meat from drying out when bringing up to room temperature before cooking.
The clear recyclable packs are made using thinner, stronger materials to help reduce our Carbon Footprint for a Greener Future. We encourage all our customers to recycle responsibly & place any packing into the recycle bins.
Please see this link on How to recycle plastic. We all need to do our best for a Greener future #swf_recycle♻
Beef Jacobs Ladder is it good value for money?
Our Beef Jacobs Ladders are good value for money because they have 3 meaty portions, 95% ready to cook & have very little waste apart from the single rib bones. The price of each portion is cheaper because there is less waste & we offer these at a great price
Most of the excess fat has been removed from the Beef Ribs to reduce the amount of food waste so, the weight you buy is closer the weight you cook. Each Beef Rib portion has a good thickness of meat on it giving you “More Meat for Your Money”.
We are able to deliver the Beef Jacobs Ladders at a great price because we cut these as a wholesale product. Making the Beef Ribs in large volumes in highly efficient production rooms helps us reduce our costs per rack. We use less energy, reduced labour costs, price for packaging is cheaper through bulk purchasing & savings made on transport costs with shipping on pallets.
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass-Fed cattle enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important, with improved livestock rearing & transport practices, & slaughtering methods, the process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most Beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
Is Beef Jacobs Ladder nutritious?
There is a good level of Protein, Vitamins & Minerals found in high quality Grass Fed Beef, coming fully trimmed, our Beef Jacobs Ladders are still pretty nutritious when eaten in moderation.
The Beef Jacobs Ladders have natural intramuscular fat which give them their delicious flavour, most of this renders down during cooking. They are made from Grass Fed Beef making them leaner than Grain Fed beef, this offers a much leaner finished cooked meat.
How do you cook Beef Jacobs Ladders?
The best way to cook Beef Jacobs Ladders is “Low & Slow” on the Barbecue. These can also be oven or pan braised in the kitchen.
Our expert butchers have cut these specifically giving more equal portions, allowing for a more uniform cook because of the single layer of meat. These are 95% ready to cook, all you need is to remove the silver skin protecting the meat, & to remove the invisible membrane on the exposed rib side of the Beef Jacobs ladders, then get rubbing!
See below information on how to prepare & cook Beef Jacobs Ladders:
- Remove the Jacobs Ladders from the fridge & leave in the packaging on the side for a few hours.
- Take the plastic bag (place in recycle bin) off the meat & pat dry with paper towel.
- Remove the silver membrane from the meaty side & the thin invisible membrane from the bone side.
- Lightly season on both sides & around the edges 30 minutes before grilling.
- Place the Jacobs Ladders bone side down on indirect heat, 110-120°c, add wood chunks to your BBQ, it’ll give the meat an extra Smokey flavour.
- These are a low & slow cook, use your temperature probe to reach an internal temperature of 55-60°c.
- Take your Ribs of the barbecue just prior to reaching temperature.
- Let them rest on a wooden board under a tea towel for 20 minutes.
Pro Tip:
The resting period allows the beef to come up to temperature & finish cooking, whilst the meat absorbs its natural juices becoming more tender & juicier.
Easy to follow videos on how to cook Beef Jacobs Ladders:
- How to Barbecue your Beef Jacobs Ladders
- How they make Beef Ribs at Blacks BBQ in Texas
- Braised Beef Ribs in a wood fired oven
- Pan braised Beef Short Ribs
The videos should wet your appetite for making some Dinosaur Beef Ribs at home. Now go online & order your meat…. then get Smoking your Beef Jacobs Ladders Low & Slow!!
The Beef Jacobs Ladder is a great item to cook that will impress your friends & family. This will be something that you will want to repeat at home & not be something you have to wait for when visiting a restaurant. Beef Jacobs Ladder is one of those cuts that may take some hours & need spritzing during the cook,but the results are so worth the wait! Great food should be shared at home, in a restaurant & online through Social Media.
Sharing Beef Jacobs Ladders on Social Media
There are so many “Foodies” on Social Media it is now the popular thing to post your cooks online so that others can gain inspiration to create better food at home. Why not join us at Sherwood Foods on Social Media & tag us in your pictures, videos, recipes, ideas, stories, reels , tips & tricks of your Beef Jacobs ladder.We are on the main platforms Facebook, Instagram & Twitter, we love to share the posts from our online family, there are some truly talented people out there.
Many people are unsure on how to cook a Beef Jacobs Ladder at home & through your posts on Social Media they are able to learn tips & tricks. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
On Social Media many people use Hashtags to categorise their posts, either subject, brand or cooking methods etc, we have have our own Hashtags that people follow to see what people are cooking with & how they are cooking our meats. Have fun cooking with your Beef Jacobs Ladder at home & we look forward to sharing, commenting & liking your posts.
Sherwood Foods Hashtags:
#ourbrandisapromise #abrandisapromise #moremeatfym #beefjacobsladder #beefribs
- RECIPES & HOW TO COOK BEEF JACOBS LADDER
- NUTRITIONAL INFORMATION
-
Beef Jacobs Ladders nutritional values per 100 grams:
Energy (K/Cal) 272
Energy (KJ) 1088
Fats 15.7
Saturated Fats 4.40
Fibre 0.00
Carbohydrates 0.00
Sugars 0.00
Protein 33.0
Salt 0.85 - FAQ BEEF JACOBS LADDER
-
Frequently asked questions about Beef Jacobs Ladders:
What is Beef Jacobs Ladder?
A Beef Jacobs Ladder is a rack of uniform Beef Ribs cut from the rib cage between the Brisket & Chuck Steak, with a single layer of meat across the rack on one side.
Are Beef Jacobs Ladders tender?
Beef Jacobs Ladder will "Melt in your mouth" when cooked Low & Slow, the fibrous texture pulls apart easily with just a spoon it is so tender.
How do you cook Beef Jacobs Ladder?
You cook this piece Low & slow. Most people Smoke these on the Barbecue, whilst they are easy to cook in the oven slowly. The meat becomes more tender when cooked at lower temperatures for longer periods.
Should you rest the Beef Jacobs Ladder after cooking?
It is very important to rest the Beef Jacobs Ladder once cooked because it gives better results; the meat is more juicy & tender as it relaxes.
