Recipes, Beef Recipes

Jacob’s ladder beef ribs recipe braised in oloroso w/ fried potatoes

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My Jacob’s Ladder Beef Ribs recipe – braised in rich liquor – are such a delight. They have a terrific ratio of fat to dense, tense, and marbled meat, which, when given the correct treatment, yields something truly unctuous. This recipe is based on a Spanish, specifically Andalusian, dish of oxtail. Sherry is used a lot in cooking in that region of Spain, and these fantastic fortified wines add natural salinity, depth, and often a touch of sweetness, all contributing to the complexity of your final dish. Oloroso, as we are using here, is a happy match for the Jacob’s Ladder Beef Ribs. This recipe also employs the clever technique of blitzing the vegetables with the braising liquor to thicken the sauce.

Serves 4 hungry humans

Ingredients

For the braise

For the potatoes

Method

For the braise:

  1. Preheat your oven to 140°C.
  2. Take a casserole pan large enough to fit the Jacob’s Ladder Beef Ribs. Place it over high heat and add a tablespoon of olive oil. Season the beef well with salt, then place it in the pan with the ribs facing up.
  3. Sear the beef on all sides until browned, then remove it from the pan and set aside.
  4. Add the onions, garlic, carrots, celery, and bay leaves, along with a pinch of salt. Sweat the vegetables over medium heat, stirring regularly for about 15-minutes, until they begin to soften and break down.
  5. Add the paprika, cloves, and peppercorns, and cook for an additional 3-minutes.
  6. Pour in the Oloroso, beef stock, and vinegar, and stir well. Return the Jacob’s Ladder Beef Ribs to the casserole pan.
  7. Bring the mixture to a simmer, then cover with a lid and place in the preheated oven. Set a timer for 3.5 hours.
  8. After the time is up, remove the pot from the oven and check if the ribs are cooked by inserting a small knife into the meat – it should offer little resistance. Be sure to test the meat rather than the fat, as the fat will be soft and may give a misleading result. If the meat is still a bit firm, return it to the oven and check again after another 30-minutes. Once you’re satisfied that the meat is tender, let it rest for 30-minutes.
  9. Remove the meat from the pan and set aside. Using a stick blender or a food processor, blitz the braising liquid and vegetables until relatively smooth. Taste the sauce, check the seasoning, and adjust if necessary.

For the potatoes:

  1. Peel the potatoes and slice them horizontally to about the thickness of a pound coin. Place them in a colander, sprinkle with salt, and toss to coat. Leave them for 20-minutes.
  2. Heat your fryer or a pot of vegetable oil on the stove to 160°C.
  3. Working in batches (to avoid overcrowding the pan or fryer), fry the potatoes for 5-6 minutes until golden. Remove from the oil and place them on kitchen paper to soak up any excess oil. Season with a little salt and a dusting of smoked paprika. Repeat the process until all the potatoes are cooked.
  4. To serve, cut between each rib of the beef and cover with the sauce. Serve with the fried potatoes on the side.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.