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Rib of Beef Bones

A stew of rib of beef bones with onion, carrot, turnip, and gravy, served with mashed potatoes.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 32 ingredients
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Why it works: Allspice and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Rib of Beef Bones

Ingredients

Directions

Prepare

  1. Cut the rib of beef bones into pieces about 3 inches long.

  2. Season the bone pieces with pepper and salt.

Stew and serve

  1. Place the seasoned bones into a stewpan with the onion, carrot, turnip, and 1/4 pint of gravy.

  2. Stew gently until the vegetables are tender.

  3. Serve the stew on a flat dish surrounded by mashed potatoes.

Nutrition, whole recipe (rough)

236Calories
11 gProtein
9 gFat
22 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Port Wine2 tbsp cooking wine (30ml)25
Carrot1 medium (61g)25
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Allspice1 tsp ground (1.9g)5
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Allspice + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Allspice + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together1,021 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Allspice + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,083 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rib of beef bones (in the method)
Provide the meat and marrow that flavour the stew as they cook slowly.
Gravy
Adds moisture and savoury body to the stewing liquid.

The step that matters

Stew gently until the vegetables are tender. A gentle simmer lets collagen in the bones break down slowly and keeps the meat tender, while a hard boil toughens the meat and can make the vegetables break apart.

Swap the onion

How well each one fits the dish's main ingredients (allspice, lemon, egg, port wine, vinegar, carrot, clove):

  1. Shallotfits better
  2. Capsicumfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against allspice, lemon, egg, port wine, vinegar, carrot, clove. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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