Name: Braised Jacob’s Ladder (Short Rib of Organic Beef) with Shallots à la Crème
Yield: Serves 4–6
Cuisine: United States
Ingredients: 375 ml full-bodied red wine; 2 garlic cloves; 150 ml Madeira; 150 ml double cream; Sprig of thyme; 18 medium-sized shallots; 1 bouquet garni; Salt and freshly ground black pepper; 2 litres chicken stock; 100 g butter; 4 tablespoons red wine vinegar; Flour for coating; A little vegetable oil; 2 knobs of butter; 1 large onion, chopped; 2 short ribs of beef (Jacobs ladders) or enough for 4–6 people; 6 garlic cloves, finely chopped; 1 celery stalk, chopped; 2 large carrots, chopped

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Today's special

By Anthony Demetre

Published 2008

About

Short rib of beef is seldom, if ever, served in this country. I discovered it on a recent visit to the USA, in a restaurant serving its own version of modern bistro food.

Ingredients

2 short ribs of beef (Jacobs ladders) or enough for 4–6 people
Flour for coating
A little vegetable oil

Method

Cut the short ribs into individual ribs and coat in flour. Heat a heavy-based casserole with a film of oil and the knob of butter in it. Add the floured ribs and lightly brown on all sides. Reserve.

Add another knob of butter, followed by the vegetables and garlic, and lightly brown them.

Deglaze the pan with the vinegar and reduce by two-thirds. Then add the port and wine, and