Name: Ribs of Beef Honed and Rolled Like a Fillet of Veal Roasted
Ingredients: Ribs of beef; Bread; Egg; Sweet herbs; Coarse sea salt

Why it works: Beef and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and 4,032 recipes mention both. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Ribs of Beef Honed and Rolled Like a Fillet of Veal Roasted

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Preheat your oven to 350°F (175°C).
Remove the gills from the ribs of beef and roll them like a fillet.
Prepare a stuffing by mixing bread, egg, and sweet herbs.
Stuff the beef with the mixture or roast it simply without stuffing.
Roast the beef in the oven for a longer time than a sirloin of equal weight.
Season with coarse sea salt before serving.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Beef + breadtop 13% of all pairs

Aroma overlapmoderate

Mentioned together4,032 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Bread + eggtop 13% of all pairs

Aroma overlapmoderate

Mentioned together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Beef + eggtop 31% of all pairs

Aroma overlapmoderate

Mentioned together8,305 recipes

Shared aroma: 2-nonenal (fatty, green).