Customer Gallery
We love to see what delicious meals and recipes our customers have made with their fresh meat and produce ordered from our website. Here we're sharing some of our favourites, with some great recipes for you to try at home.
Easter Monday Feast!
Jacob Ribs marinated in red wine with chestnut mushrooms - browned in the pan and then slow cooked in the oven. Lovingly prepared by Chef Adi! 👌🤩
Korean Short Ribs
Beef short ribs cooked in the slow cooker for 8 hours with a Korean gochujang sauce. Served with egg fried rice and wilted pak choi.
https://www.bbcgoodfood.com/recipes/slow-cooker-gochujang-short-ribs-with-apple-slaw/amp
Bbq short ribs
Slow cooked on the bbq and overnight marinade
Served with mash & red cabbage (cooked with apples and raisins and red wine for 2 hours)
Overnight marinade + put in a tin in between the bbq coals
1 bottle of ale
200ml apple juice
100ml white wine vinegar
100g dark muscovado sugar
3 tbsp clear honey
3 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 tbsp hot smoked paprika
4 cloves garlic
Ribs during cook
This is the ribs after
Trim any hard fat from the top of the rib racks and remove the membrane from the bottom of the ribs. Then lightly cover in hot sauce and sprinkle generously with a dry rub made of salt and cracked black pepper. Smoke over your choice of wood (I used applewood) at around 225°F, after three hours spritz periodically (every 45mins) with water or red wine vinegar and test for tenderness. The meat should jiggle and you can use a toothpick to prove the meat, when it is done it should feel like pushing the pick into melted butter. This process took about 10 hours on the smoker. Remove from thes moker, wrap in foil or baking paper, cover in a dish cloth and allow to rest for an hour.
Red wine & Cinnamon braised Short Rib
by Martina C.
Instagram: @glareusy
Quick in Pressure Cooker
Jacobs ribs ala James Martin with a few changes for time constraints, ie starving after being in the garden all day! Used Pressure Cooker Pro and then finished in the oven. Oh my....it was succulent and delicious. The aromatics were put in a cheese cloth bundle, and the sauce was made from the reduction of the cooking liquid - I may have been guilty of using more Cointreau than requested as I didn’t have any oranges or brandy.
https://www.jamesmartinchef.co.uk/recipes/jacobs-ladder-ribs-with-parsley-mash/
Smoked Beef Short Rib
Tender beef short ribs, smoked for 6 hours in A Kamado
Lots of coarsely ground black pepper, coriander seed, salt and a light sprinkling of onion and garlic granules... left to smoke over Whisky Oak for 8 hours at 230F... no spritzing, mopping or wrapping required with this cut, as it was juicy enough internally with plenty of marbling.
Beef Jacob ribs
Beef Jacob ribs by Rob
Onions, garlic, carrots, brown sugar, ground ginger, seasoning & beef stock. 6 hours low and slow at 140c
Classic French Pot Au Feu
Amazingly nourishing classic French dish, I made it using bone broth and the Jacobs ribs bought from Kimbers
From 'The Spruce Eats' - Classic French Pot au Feu recipe.
