Beef Ribs – A revelation
Discussion
Has anyone experimented with beef ribs before? Not a rib joint but similar to pork ribs, I believe they are sometimes called Jacobs Ladder but these were small pieces of 2-3 bones. On Friday there were some in Morrisons one sale, really cheap so I thought I’d give them a go along with some pork ribs just in case they were a disaster.
I cooked them at 150c for 3 hours, 2 in tinfoil 1 on the rack, with a BBQ rub and a BBQ sauce glaze towards the end. All I can say is wow! They were amazingly tender, meaty but very rich. A lot of the fat had rendered away but some was left and it tasted like the fat you get on the edge of a good steak.
Considering Morrisons sell them as almost a through away item, the label says to use them for stock, I was surprised how could they were and will buy them again. Has anyone else used beef ribs? I’ve not seen them in any other supermarket before so will need to try a butcher. Has anyone ever bought a Jacobs ladder and how much did it cost? Any recipes? Smoking them will come next, once the weather picks up. I just hope they don’t become trendy and the prices go up!
I cooked them at 150c for 3 hours, 2 in tinfoil 1 on the rack, with a BBQ rub and a BBQ sauce glaze towards the end. All I can say is wow! They were amazingly tender, meaty but very rich. A lot of the fat had rendered away but some was left and it tasted like the fat you get on the edge of a good steak.
Considering Morrisons sell them as almost a through away item, the label says to use them for stock, I was surprised how could they were and will buy them again. Has anyone else used beef ribs? I’ve not seen them in any other supermarket before so will need to try a butcher. Has anyone ever bought a Jacobs ladder and how much did it cost? Any recipes? Smoking them will come next, once the weather picks up. I just hope they don’t become trendy and the prices go up!
This is true. the cheaper cuts are making a come back.
Meat nearest the bone is the sweetest by far.
I sold them years ago because people knew what they wanted ,but now shoppers tend to go for the traditional cuts like topside/silverside because the fat content is less.
Flavour is king in the meat industry.
Meat nearest the bone is the sweetest by far.
I sold them years ago because people knew what they wanted ,but now shoppers tend to go for the traditional cuts like topside/silverside because the fat content is less.
Flavour is king in the meat industry.
I've tried them a few times. Cooked long and slow they are very nice in flavour, but I prefer pork ribs as they're far easier to,eat.
The problem I found with the beef ribs is the thickness of the membrane on the rear. It tightens during the cooking process and really needs removing beforehand.
Like you say though, meaty, beefy richness is awesome.
The problem I found with the beef ribs is the thickness of the membrane on the rear. It tightens during the cooking process and really needs removing beforehand.
Like you say though, meaty, beefy richness is awesome.
I trimmed and removed the membrane best I could but it wasn’t easy, especially compared to pork ribs. I do think Morrisons butchers are the best of the “normal” supermarkets, they sell trotters, pigs cheeks and other cuts you just don’t get elsewhere.
Now I want to buy a whole rack, may have to give some local butchers a ring!
Now I want to buy a whole rack, may have to give some local butchers a ring!
I sometimes buy beef short rib from my local butchers
http://www.moen.co.uk
So know its top notch before I try make an arse of myself cooking, but I follow the below recipe and its fantastic.
http://smittenkitchen.com/blog/2008/12/braised-bee...
http://www.moen.co.uk
So know its top notch before I try make an arse of myself cooking, but I follow the below recipe and its fantastic.
http://smittenkitchen.com/blog/2008/12/braised-bee...
I've tried them, but have got them from places like Ginger Pig until now. I'll ask at Morrisons! I cook them in a pressure cooker and they are delicious - I don't have the problem with the membrane with his method, but I guess it just accelerates the cooking time.
Beef/ox cheeks are great this way as well. Sainsburys have started to sell these as well.
Beef/ox cheeks are great this way as well. Sainsburys have started to sell these as well.
Bit of a thread resurrection here but thought I’d share, made these at the weekend:
Around 2.5 – 3kg of beef ribs from Morrison’s, cost around £6 I think. Made a simple rub and cooked them at around 110c for 5 hours, then basted 3 times with bbq sauce for the last hour before bumping the temperature up at the end to caramelise the sauce a bit and make a nice crust.
Before:
6 hours later:
Money Shot:
After:
Around 2.5 – 3kg of beef ribs from Morrison’s, cost around £6 I think. Made a simple rub and cooked them at around 110c for 5 hours, then basted 3 times with bbq sauce for the last hour before bumping the temperature up at the end to caramelise the sauce a bit and make a nice crust.
Before:
6 hours later:
Money Shot:
After:
Type R Tom said:
Bit of a thread resurrection here but thought I’d share, made these at the weekend:
Around 2.5 – 3kg of beef ribs from Morrison’s, cost around £6 I think. Made a simple rub and cooked them at around 110c for 5 hours, then basted 3 times with bbq sauce for the last hour before bumping the temperature up at the end to caramelise the sauce a bit and make a nice crust.
Before:
6 hours later:
Money Shot:
After:
WoooooooooooooooooooooooooooooooooooooooooooooooooooooooooofAround 2.5 – 3kg of beef ribs from Morrison’s, cost around £6 I think. Made a simple rub and cooked them at around 110c for 5 hours, then basted 3 times with bbq sauce for the last hour before bumping the temperature up at the end to caramelise the sauce a bit and make a nice crust.
Before:
6 hours later:
Money Shot:
After:
king glorious.Du1point8 said:
If you are getting them for £2 a kilo... Im off there as its usually £10 per kilo (from butchers) and £8+ at supermarket.
To be honest I don’t remember the exact cost, but I reckon they were about £3 per kg. I think they are sold by Morrisons as a throw away style item, the label says to use them for stock but they are way too good for that. They don’t always have them in, most of the time they are more “off cuts” with random shapes, this was the first time they looked more like a normal rack
Morrisons sell these as beef bones. £2.5 per kilo. They differ to short ribs in that they dont have the top muscle and fat cap. That isnt an issue in my opinion as the top piece is leaner and doesnt slow cook as well. ( I normally remove it and use for burgers or sous vide) perfect for bbqing low and slow and also makes amazing chilli
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff