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Roast Ribs of Beef
Roast Ribs of Beef is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a rib of beef that's oven roasted, dusted with salt and flour and served with horseradish sauce and Yorkshire pudding. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Ribs of Beef.
prep time
20 minutes
cook time
150 minutes
Total Time:
170 minutes
Serves:
10
Rating: 
Tags : Beef RecipesBritish Recipes
This is a classic recipe for a Victorian version of Roast Ribs of Beef that's derived from the chef, Charles Elmé Francatelli's 1861 volume,
The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 382.—ROAST RIBS OF BEEF.
A piece of ribs of beef intended for roasting should consist of not less than three or four ribs ; the chine bone and also the upper part of the rib-bones should be removed by sawing them off ; the flap-ends fastened under neatly with wooden skewers, and equally balanced on the spit. The ribs of beef should then be roasted in much the same manner as indicated for the treatment of sirloin of beef.
Modern Redaction
Method:
Trim the chine bone and the upper part of the rib bone by sawing off. Fold the flap ends of the joint by folding under the meat and securing with wooden skewers.
Pre-heat your oven to 220°C. Place your meat in a roasting pan with the skin side uppermost. Never cover the meat, as this will make it steam or braise rather than roasting. Transfer to your hot oven and roast for 40 minutes at 220°C.
At this point, reduce the oven temperature to 160°C and continue roasting for 24 minutes per kg for a medium-done piece of meat (18 minutes per kg for rare and 36 minutes per kg for well done).
About 30 minutes before the roast is due to be ready, remove from the oven and dust with a little salt and flour then return to the oven.
When done, remove the meat and set aside, covered with foil, to rest for 20 minutes before carving. In the meantime, put the roasting pan on the hob, add boiling water and a little gravy browning and stir to make a sauce. Cook briefly to thicken then strain into a gravy boat.
Serve the beef, accompanied by the gravy, horseradish sauce and Yorkshire pudding.
Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here.
