Short rib of beef

We bought JACOB'S LADDER (short rib of beef) the other day but ended up with far too much - double the quantity we actually needed.
So... we decided to try the short rib cooked two ways.
The other day we braised the beef ribs in a slow-cooker overnight, using this fabulous short rib of beef recipe.
This time we slow roasted the meat in the oven after rubbing the beef with spices. Slightly more expensive to roast in the oven, but was it worth the effort and expense?
On balance we feel the flavour of the short rib is best with slow oven roasting. If you've eaten FORE-RIB OF BEEF, you'll recognise a similarity in taste, and for that reason alone, we think oven roasting pips the post on preference. However, the sauce generated from braising does have it's upside and goes exceedingly well with the mash. Dilemmas, dilemmas.
As FORE-RIB OF BEEF (the prime cut) is so expensive, short rib of beef is one way to capture a lot of that flavour on a budget.
All you need is time - we roasted ours for 3 hours at 140ºC while covered in foil. Add a cup of water to the roasting dish (about 200ml) and top up if necessary. To finish, allow 15 minutes with the foil off - and the oven turned up to 180ºC.
The beef is best roasted with the fat left on, as this will keep the meat moist. Remove unnecessary fat before serving. No need for a sauce as this is pretty rustic and you get the urge to pick up the ribs... We served ours with a jacket potato.
Now for calories - we like to think that most of the fat has been roasted out so we would calculate the meat at about 2 calories per gram. This is the principle we have used throughout our amazing weight loss journey. It's stood the test of time - and we've kept the weight OFF. We always take an estimate with our calories, as it's often impossible to be totally correct. It's a guide that has helped us lose over 7 stone in weight.

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