Braised Short Ribs with Innis and Gunn

This cut, sometimes called Jacob’s ladder because of its appearance, is a by-product of the Sunday rib roast. The short ribs usually get sawn off, then stripped of their meat for mince and discarded, or sold to chefs for the stockpot. Between the ribs are some of the tastiest morsels on the beast — perfect for braises where cuts such as flank, brisket or shin would normally be used. Your butcher may have some to hand, but if not, ask him to save you some.