Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Beef short ribs, known on the bone as Jacob's Ladder, are the lower rib section of Certified Halal beef, cut for slow, low braising rather than quick roasting. This cut arrives ready for dicing, chunking or Korean-style Galbi steaks, in packs from 500g up to 4kg, best braised low and slow for stews or curries.
Is a short rib the same cut as a fore rib?
A fore rib is the whole rib roast, a bone-in joint for roasting. Jacob's Ladder short ribs come from the same primal but arrive already portioned, as dice, chunks, half ribs, a full rack of 850g-1kg (Beef Dino Ribs) or Galbi steaks, never sold whole.
Short rib cutting styles and pack sizes
Choose diced 10-15g or 25-30g for curries and a keema-style base, 50-60g dice or 160-180g chunks for a chunkier stew, 250-300g half ribs, the 850g-1kg full rack sold as Beef Dino Ribs, or Galbi steaks cut 1cm or 3cm thick.
Packs run 500g, 1kg, 2kg and 4kg, from a weeknight braise to a full pot for a crowd. It freezes for up to 3 months and needs about 24 hours to defrost in the fridge first.
How much liquid does a short rib braise need?
Enough to come halfway up the meat, not cover it, 500ml-750ml for a family pot. The connective tissue in Jacob's Ladder adds its richness as it cooks, so the liquid reduces into a sauce, not a soup.
Servings scale with the pack you choose rather than a fixed weight per piece: the 500g and 1kg packs suit a smaller braise, while the 2kg and 4kg packs stretch further for a bigger pot or a gathering.
This cut freezes for up to 3 months from the day it arrives. Defrost it slowly in the fridge, allowing about 24 hours before it's ready to cook, rather than at room temperature.
The small dice suits a keema-style curry or a slow-cooked beef and lentil dish, while the half ribs and full rack work well in a rich Middle Eastern-style braised rib stew. Galbi steaks are built for Korean BBQ short ribs, marinated and grilled over high heat.
- Slow-braised short ribs: brown the 250-300g half ribs or the 850g-1kg full rack, then cook low in stock and wine for 3-4 hours until the meat pulls from the bone.
- Beef short rib keema: use the 10-15g dice in place of mince, simmered with onions and spices for a rich, chunky curry.
- Galbi on the grill: marinate the 1cm or 3cm Galbi steaks and grill hot and fast for a Korean-style BBQ plate.
How much liquid does a short rib braise need?
Enough to come halfway up the meat, not cover it, roughly 500ml-750ml for a family pot depending on your pan size.
Does the pack size change how much liquid I need?
Yes, a 500g or 1kg pack needs less liquid than a 2kg or 4kg pack simply because there's more meat and bone to surround.
What if my braise looks dry halfway through?
Top up with hot stock rather than starting again. The half ribs and full rack hold their shape well over a long cook, so a splash more liquid won't spoil the result.
How do I know the liquid level is right?
It's right when the ribs are mostly submerged with the top exposed, so the meat braises in liquid while the top browns and the sauce reduces as it cooks.