Short Ribs

This cut is also known as Jacob’s ladder, as the ribs do look rather like a ladder when they are left as a whole rack with the strips of meat intact between the rib bones. It is basically the bones and meat above the rib roast. Many butchers simply trim the meat between the bones and turn it into mince. But kept on the bone, in roughly 10cm lengths, and slowly braised - either as a rack or cut into pieces like spare ribs - it really does make a good all-round slow-cooking cut.