Braised Jacob’s Ladder (Short Rib of Organic Beef) with Shallots à la Crème

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

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.


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


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