Ribs of Beef à la Mode is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of larded beef ribs that are braised with vegetables and herbs, glazed with the cooking stock and served with a choice of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Ribs of Beef à la Mode.
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This is a classic recipe for a Victorian version of Ribs of Beef à la Mode 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. 388.—RIBS OF BEEF A LA MODE.
Trim and prepare three short ribs of beef, by inserting in the round fleshy part, long square strippets of bacon seasoned with spice and herbs; and braize them with their trimmings, and carrot, celery, garnished bouquet of parsley, thyme and bay-leaf, salt, an onion stuck with a a dozen cloves, and enough stock or water to cover the beef. Set the beef to boil very gently over a slow fire, with live embers on the lid of the braizing-pan ; and when it has stewed in this manner for about four hours, take it up and trim it neatly without waste, and place it on its dish in the hot closet. Next, free the stock from all grease, strain and clarify it, and having boiled it down to the consistency of half glaze, use this, after garnishing the ramp as indicated in No. 385, to pour over it :—it may also be sauced with poivrade, tomata, or piquante sauce.
Trim the beef ribs then season the bacon lardons with salt, black pepper, the herbs and allspice. Take the larding needle and thread this through the beef.
Place the beef in a large, lidded, roasting tin. Add the carrots, celery, bouquet of herbs and onion. Add water or stock to come 3/4 of the way up the side of the beef then cover with a lid transfer to an oven pre-heated to 180°C and braise the beef for about 4 hours, or until completely tender.
Remove the beef from the pan, trim it then place in an oven to keep warm. In the meantime skim the surface of the the liquid in the braising pan. Strain the liquid into a saucepan, add the egg whites and egg shells then bring to a simmer. Cook until the egg whites are set and the liquid is clear then strain through a fine-meshed sieve lined with muslin.
Pour the resultant liquid into a clean pan, bring to a boil then reduce to a half glaze. Arrange the beef ribs on a serving plate and garnish with jardinière or raviolis or dressed sprouts or glazed onions and glazed carrots. Pour over the half-glaze and serve. If desired, you can accompany with poivrade sauce, tomato sauce or piquante sauce.
