Jacob’s Ladder of Ribs with Buttered Parsley Tagliatelle

Jacob’s Ladder of Beef with Buttered Parsley Tagliatelle. Slow-braised Jacob’s ladder until meltingly tender, finished in a rich tomato and basil sauce and served over silky buttered tagliatelle with plenty of parmesan. Perfect for feeding a crowd.

Ingredients

2kg Jacobs ladder of beef ribs
1 onion
2 carrots
1 bulb garlic 1/2d
1 small bunch parsley
Water to cover
A few peppercorns
6 star anise
2 cinnamon sticks

Sauce

Cooking liquor from above
2 tins chopped tomatoes
1 bunch of basil

To serve

Buttered fresh tagliatelle with chopped parsley
Grated parmesan

Method

Print Recipe

Seal the ribs in a hot pan until coloured. Add the beef stock, tomatoes and aromats in a pan and simmer for 4 hours. Remove the beef from the stock and place onto a tray.
To make the sauce, bring the cooking liquid to a rapid boil, reduce by half and finish with butter. Season, pop the ribs back in and finish with basil.
Cook the pasta as per pack instructions. Either shred the beef off the bones and mix with the sauce or serve the ribs whole on buttered pasta. Grate over parmesan.

Ingredients

2kg Jacobs ladder of beef ribs
1 onion
2 carrots
1 bulb garlic 1/2d
1 small bunch parsley
Water to cover
A few peppercorns
6 star anise
2 cinnamon sticks

Sauce

Cooking liquor from above
2 tins chopped tomatoes
1 bunch of basil

To serve

Buttered fresh tagliatelle with chopped parsley
Grated parmesan

Method

Seal the ribs in a hot pan until coloured. Add the beef stock, tomatoes and aromats in a pan and simmer for 4 hours. Remove the beef from the stock and place onto a tray.
To make the sauce, bring the cooking liquid to a rapid boil, reduce by half and finish with butter. Season, pop the ribs back in and finish with basil.
Cook the pasta as per pack instructions. Either shred the beef off the bones and mix with the sauce or serve the ribs whole on buttered pasta. Grate over parmesan.