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Beef Ribs Boned and Rolled

Beef ribs are boned, rolled, and roasted until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and flour are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 10,677 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Beef Ribs Boned and Rolled

Ingredients

Directions

Prepare

  1. Cook the beef ribs until tender and remove the bones.

  2. Skewer the meat tightly to form a round shape.

  3. Optionally, coat the meat with egg and sprinkle with veal stuffing.

Roast and serve

  1. Roast the meat for at least 4.5 hours, keeping it 12 inches from the fire for the first half hour.

  2. Sprinkle a little salt over the meat during the last half hour of cooking.

  3. If desired, flour the meat 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 their aromas overlap, and how often cooks already put them together.

  1. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Beef and flour barely smell alike, yet cooks put them together in 10,677 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef ribs
Provide the main meat that cooks down to a tender, sliceable roast.
Egg (in the method)
Coating that helps the stuffing adhere to the outside of the meat.

The step that matters

Roast the meat for at least 4.5 hours, keeping it 12 inches from the fire for the first half hour.. Long, gentle roasting breaks down connective tissue so the meat becomes tender. Starting farther from the fire helps prevent the outside from scorching before the inside cooks through.

“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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