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Glazed Ribs of Beef with Macaroni

A savory dish of glazed beef ribs served with macaroni and a reduced sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Glazed Ribs of Beef with Macaroni

Oven, in the book's wordsA quick oven

Ingredients

Directions

Braise the beef

  1. Lard the beef with seasoned strips of pork.

  2. Place the beef in a saucepan with carrot, onion, celery, parsley, cloves, mace, and garlic.

  3. Cover with consomme and sherry wine, then simmer until tender.

  4. Remove the meat and strain the cooking liquid.

  5. Skim the fat and reduce the liquid.

Make the macaroni and serve

  1. Moisten boiled and drained macaroni with half of the reduced liquid and mix in grated Parmesan cheese.

  2. Serve the beef in portions, garnished with macaroni.

  3. Pour a spoonful of the remaining glaze over the meat.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Lean short ribs of beef
Provides the meat that becomes tender during slow simmering.
Seasoned strips of larding pork
Adds fat and moisture inside the lean beef as it cooks.
Consomme
Forms the braising liquid that tenderises the beef and becomes the glaze.
⅓ cup sherry wine
Adds acidity and aroma to the braising liquid.
Boiled macaroni
Serves as the starchy base that is moistened with reduced cooking liquid.
Grated parmesan cheese
Adds savoury flavour and body to the macaroni.

The step that matters

Simmer until tender. Beef short ribs are rich in connective tissue that needs long, gentle simmering to soften into gelatin. Boiling hard can toughen the meat and cloud the liquid, so keep it at a bare simmer until a fork slides in easily.

Swap the mace

How well each one fits the dish's main ingredients (beef, pork, carrot, onion, celery, parsley, clove):

  1. Thymefits better
  2. Marjoramfits better
  3. Cuminfits better
  4. Macethe original

Fit is the average pairing score against beef, pork, carrot, onion, celery, parsley, 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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