Product Description

Our Fresh Halal Angus Beef Short Ribs (Jacob’s Ladder) – Whole, Prime, Grass-Fed are cut from the short-rib section of carefully selected Angus cattle. Naturally rich in marbling, this cut is famous for its deep beefy flavour and incredible tenderness when cooked low and slow.

Sold as a whole rack, this Jacob’s Ladder is ideal for spectacular roasts, smoker joints, or slow-cooked centrepieces. Choose between a classic whole roasting joint or a French trimmed version for a cleaner, more premium presentation with exposed bone ends.

Perfect for family gatherings, special occasions, restaurants and BBQ enthusiasts who want a true showpiece on the table.

Key Features

• Halal certified – Prepared in a fully halal environment

• Angus, grass-fed beef – Natural, rich flavour and superior marbling

• Prime quality short ribs (Jacob’s Ladder) – Known for tenderness when slow cooked

• Whole rack – Ideal as a roasting or smoking joint

• Available French trimmed for a restaurant-style presentation

• Perfect for roasting, smoking, braising or low & slow BBQ

Cutting Preference (Shopify Option)

Option name: Cutting Preference

Option values:

• Whole – Roast
  Left as a full rack with surface fat and meat intact. Best for long, slow roasting, braising or smoking where you want maximum flavour and natural protection from the fat cap.

• Whole – Roast – French Trimmed
  The bones are carefully cleaned and exposed, with some outer fat and meat trimmed back. Ideal for premium presentation, banquets and restaurant plating while still retaining excellent flavour.

(All joints are hand-prepared by our in-house butchers.)

Storage & Shelf Life

• Refrigeration:
  Keep refrigerated at 0–4°C.
  Use within 3 days of delivery or by the use by date on the label (whichever comes first).
  Once opened, we recommend using within 24 hours.

• Freezing:
  Freeze as soon as possible after delivery and always before the use by date.
  For best quality, use within 3 months.
  Defrost thoroughly in the fridge for at least 24 hours before cooking.
  Do not refreeze once defrosted.

Cooking Suggestions

1. Slow-Roasted Jacob’s Ladder

1. Bring the joint to room temperature for 30–45 minutes.

2. Season generously with salt, black pepper, and your choice of herbs and spices (garlic, rosemary, paprika, etc.).

3. Sear on all sides in a hot pan until browned.

4. Place in a roasting tray with onions, carrots, celery and beef stock.

5. Cover tightly with foil and cook at 150°C (fan 130°C) for 3.5–5 hours, depending on size, until the meat is very tender and pulls away from the bone.

6. Rest, loosely covered, for 20–30 minutes before carving.
   Always ensure the core temperature reaches at least 75°C.

2. Smoked Short Rib Rack

1. Rub with a BBQ or dry spice rub.

2. Smoke low and slow at 110–120°C for 5–7 hours, spritzing occasionally with water or apple juice.

3. Cook until the meat is tender and jiggles on the bone.

4. Rest for at least 30 minutes before slicing between the bones.

3. Braised Short Rib Joint

1. Brown the whole rack in a heavy pot.

2. Add onions, garlic, herbs, tomatoes or wine and beef stock.

3. Cover and cook gently on the hob or in the oven at 150°C for 3.5–4.5 hours until the meat is soft and silky.

4. Reduce the braising liquid into a rich sauce and serve over mash, rice or roasted potatoes.

Perfect For

• Sunday roasts and family feasts

• Special occasions and dinner parties

• Restaurants, steakhouses and smokehouses

• BBQ lovers wanting a halal, grass-fed centrepiece joint