Flat Ribs in a mildly smokey BBQ marinade with smoked pepper.
Otherwise known as 'Jacob's Ladder', a cut that comes from the end of the fore rib, also known as the short rib. It has a really high fat content which makes it great for slow, long cooking on the bone.
To cook, preheat the oven to 100ºC. Place the marinaded ribs in a snug-fitting roasting tray, drizzle with a little olive oil all over. Cover tightly with a double layer of tin foil then cook for 7 to 8 hours until cooked through and tender. Transfer the ribs to a chopping board and, carve up (unless cooked as individual ribs)
We have a wide range of wines, selected to complement your beef, and available to add to your online or in-shop basket.
All of our beef is British. Each week we source top grade British Beef for our customers from our suppliers at London’s Smithfield Market including a variety of English free-range, Scotch and other grass fed varieties. We use breeds such as Limousin, Lincoln Red, Simmental, Angus & some cross breeds all heralded for their great qualities, hardiness and yields.
Image shows our firey Argentinean marinade of jalapeño pepper, cumin, paprika and oregano. Ingredients and allergens of all marinades can be found here.
*picture shows 2 ribs, each approximately 550g
Price: from £9.60
While we take care to ensure product information displayed on our website is correct, product ingredients, contents and recipes are occasionally changed. This may affect allergen and nutrition information so you should always check product labels and not rely solely on the information presented on our website.
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