Roast Ribs of Beef is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of fore-ribs of beef dusted with flour and roasted with beef dripping. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Ribs of Beef.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ROAST RIBS OF BEEF.
657. INGREDIENTS.—Beef, a little salt.
Mode.—-The fore-rib is considered the primest roasting piece, but the middle-rib is considered the most economical. Let the meat be well hung (should the weather permit), and cut off the thin ends of the bones, which should be salted for a few days, and then boiled. Put the meat down to a nice clear fire, put some clean dripping into the pan, dredge the joint with a little flour, and keep continually basting the whole time. Sprinkle some fine salt over it (this must never be done until the joint is dished, as it draws the juices from the meat); pour the dripping from the pan, put in a little boiling: water slightly salted, and strain the gravy over the meat. Garnish with tufts of scraped horseradish, and send horseradish sauce to table with it (see No. 447). A Yorkshire pudding (see Puddings) sometimes accompanies this dish, and, if lightly made and well cooked, will be found a very agreeable addition.
Time.—10 lbs. of beef, 2-1/2 hours; 14 to 16 lbs., from 3-1/2 to 4 hours.
Average cost, 8-1/2d. per lb.
Sufficient.—A joint of 10 lbs. sufficient for 8 or 9 persons.
Seasonable at any time.
Modern Redaction
Ingredients:
5kg piece of beef fore-rib
flour for coating
60g dripping, melted
salt and freshly-ground black pepper, to taste
2 tbsp plain flour horseradish shavings, to garnish creamed horseradish, to accompany Yorkshire pudding, to accompany
Method:
Trim off the bone ends from the beef rib then dust the beef with flour. Add the meat to a roasting pan and pour in the melted dripping.
Transfer to an oven pre-heated to 190°C and roast for about 150 minutes, basting frequently with the pan juices. When the beef is cooked through set aside to rest and season with salt and black pepper. Strain the pan juices into a saucepan and scatter 2 tbsp plain flour over the top. Stir into the pan juices to combine then cook for 2 minutes, stirring constantly.
Whisk in 400ml cold water until smooth then bring to a simmer and cook the graver until thickened. Garnish the beef with horseradish shavings then bring to table, accompanied by the gravy, creamed horseradish and a Yorkshire pudding.
