Jacobs Ladder at The Coal Shed 

by Dave Mothersill 

Ingredients  serves 4

This dish has been a firm favourite at The Coal Shed, its bold flavours really make a statement. The beef short rib falls off the bone and the glaze is sticky and rich. 
Jacobs Ladder




Onion ketchup





Coffee glaze







Brine














4 bone jacobs ladder (short rib)
3lt beef stock
1 head of garlic
2 sprigs of rosemary

5 onions
150ml soy sauce
200ml honey
100m red wine vinegar


5 shots coffee
1 chilli
4 garlic cloves
200ml maple syrup
100ml orange juice
200g ginger juice


3lt water
500ml beer
200ml cider vinegar
500g salt
100g sugar
10 peppercorns
4 bay leaves
2 sprigs of thyme 

Method





First make the brine by placing all the ingredients for in a pan and bring to the boil, making sure the salt and sugar is dissolved then allow to cool and cover. This can be made in advance.

Next make the onion ketchup which is going to be the base for the final sauce. Slice the onions very finely and add to a pan with a touch of salt and cook down very slowly for about 2 hours until nicely caramelized. Next add the vinegar and reduce, add the soy sauce, honey and leave to simmer. Transfer to a blender and puree into a smooth paste. Cover and set aside. 

For the coffee glaze, sweat down the garlic in a touch of oil, add remaining ingredients reduce over heat and strain through a sieve. 

Next prepare the Jacobs ladder, if bones are all connected, cut down the side of each one to make individual portions. Then remove the membrane from the inside of the rib. (note all this can be done by your butcher). Place the ribs in the brine and refrigerate for 24 hours

Make sure the Josper has been burning for a couple of hours. Remove the ribs from the brine and pat dry. Brush with an even coat of the coffee glaze on each rib. Place the ribs in the Josper for a few minutes, make sure there is a good amount of charring on each side until the ribs are dark and caramelized.

Place the ribs in a medium baking tray with the beef stock and the onion ketchup, garlic and rosemary. Place in the oven preheated to 100oc . Cook for 8 hours at which point the meat should fall away from the bone.

Remove ribs from the braising juices and keep warm. Reduce liquor on a high heat until a nice sticky glaze is formed.

To serve brush the ribs with the glaze and place back in the Josper for a couple of minutes. Serve immediately with some of the reduced cooking juices.
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