Beef Recipes

Jacob’s Ladder Beef Ribs Braised in Oloroso with Fried Potatoes

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My Jacob’s Ladder beef ribs recipe, braised in rich Oloroso, is a real treat. These ribs have a superb ratio of fat to dense, marbled meat which, when slow cooked properly, becomes deeply unctuous and full of character. Inspired by a traditional Andalusian oxtail dish, the recipe draws on the bold, comforting flavours of southern Spanish cooking.

Sherry is used extensively in that region, valued for its natural salinity, depth and subtle sweetness. Oloroso in particular pairs beautifully with the richness of the beef ribs. This recipe also uses a smart technique of blending the braising vegetables with the liquor to thicken the sauce and intensify the final flavour.

Serves: 4

Prep time: 30 minutes

Cook time: 4 hours

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.

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For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

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Follow
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Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
@swaledalebutchers
@swaledalebutchers
•
Follow
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