Name: Beef, Ribs Of. to Roast
Ingredients: fore-rib of beef; coarse sea salt; clarified dripping; horseradish sauce

Why it works: Horseradish and sauce work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 775 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Beef, Ribs Of. to Roast

Ingredients

fore-rib of beef
coarse sea salt
clarified dripping
horseradish sauce

Directions

Hang the fore-rib for 2-3 days before cooking.
Saw off the ends of the ribs and remove the sinew and chine bones.
Place the joint near the fire, then move it back to roast steadily.
Baste freely with clarified dripping at first, then every 10 minutes until done.
Avoid burning the meat.
Serve with horseradish sauce.

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.

Horseradish + saucetop 12% of all pairs

Smell alikemoderate

Cooked together775 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Beef + horseradishtop 15% of all pairs

Smell alikemoderate

Cooked together491 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Beef + saucetop 24% of all pairs

Smell alikelow

Cooked together3,650 recipes

Shared aroma: ethanol (alcoholic, ethereal).