Roast Ribs of Beef, Boned and Rolled is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a roast rib of boned beef ribs that are floured and where the pan juices are made into a gravy to accompany the meat. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Ribs of Beef, Boned and Rolled.
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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, Boned and Rolled (a very Convenient Joint for a Small Family).
658. INGREDIENTS.—1 or 2 ribs of beef.
Mode.—Choose a fine rib of beef, and have it cut according to the weight you require, either wide or narrow. Bone and roll the meat round, secure it with wooden skewers, and, if necessary, bind it round with a piece of tape. Spit the beef firmly, or, if a bottle-jack is used, put the joint on the hook, and place it near a nice clear fire. Let it remain so till the outside of the meat is set, when draw it to a distance, and keep continually basting until the meat is done, which can be ascertained by the steam from it drawing towards the fire. As this joint is solid, rather more than 1/4 hour must be allowed for each lb. Remove the skewers, put in a plated or silver one, and send the joint to table with gravy in the dish, and garnish with tufts of horseradish. Horseradish sauce, No. 447, is a great improvement to roast beef.
Time.—For 10 lbs. of the rolled ribs, 3 hours (as the joint is very solid, we have allowed an extra 1/2 hour); for 6 lbs., 1-1/2 hour.
Average cost, 8-1/2d. per lb.
Sufficient.—A joint of 10 lbs. for 6 or 8 persons.
Seasonable all the year.
Note.—When the weight exceeds 10 lbs., we would not advise the above method of boning and rolling; only in the case of 1 or 2 ribs, when the joint cannot stand upright in the dish, and would look awkward. The bones should be put in with a few vegetables and herbs, and made into stock.
Modern Redaction
Ingredients:
boned rib of beef, rolled (between 1.2kg and 4.5kg)
2 tbsp plain flour
Method:
Season the rolled meat then fry in a little oil or butter until well coloured all over. Transfer to a roasting tin then place in an oven pre-heated to 200°C and cook for 30 minutes before reducing the oven temperature to 180°C.
Continue cooking for 15 minutes per 500g, basting frequently with the pan juices, or until the meat is done to your liking. Remove the meat from the dish, secure with decorative skewers and remove the strings.
Strain the pan juices and place in a pan. Shake in 2 tbsp plain flour and stir to form a roux then whisk in 500ml cold water. Colour with gravy browning, if desired, bring to a simmer and cook until thickened.
Serve the beef with the gravy and accompany with horseradish sauce.
