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Roast Ribs of Beef, Yorkshire Pudding, French Beans and Potatoes

A roast beef rib dish served with Yorkshire pudding, French beans, and potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beans and potato match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 655 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Roast Ribs of Beef, Yorkshire Pudding, French Beans and Potatoes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the beef

  1. Preheat the oven to 400°F (200°C).

  2. Season the ribs of beef with salt and pepper.

  3. Roast the beef in the oven for about 1.5 to 2 hours, or until cooked to your liking.

Make the sides

  1. Prepare the Yorkshire pudding mix according to package instructions.

  2. Bake the Yorkshire pudding in the oven during the last 30 minutes of the beef cooking time.

  3. Boil or steam the French beans and potatoes until tender.

Serve

  1. Serve the roast beef with Yorkshire pudding, French beans, and potatoes.

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 their aromas overlap, and how often cooks already put them together.

  1. Beans + potatotop 5% of all pairs
    Smell alikestrong
    Cooked together655 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Beef + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  5. Beans + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 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

Ribs of beef
Forms the main meat course, cooking to tenderness and juiciness in the oven.
Yorkshire pudding mix
Batter that puffs and sets into a crisp, hollow shell when baked hot.
Potatoes
Starchy side that becomes soft and tender when boiled or steamed.
French beans
Green vegetable side that becomes tender when boiled or steamed.

The step that matters

Baking the Yorkshire pudding in the last 30 minutes. The batter needs a very hot oven and a preheated tin so it rises quickly and sets. If the oven is not hot enough, or the batter is opened to cool air too early, the pudding will be flat and dense.

“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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