Roast Beef
Ingredients
Directions
Prepare the roast
Ask your butcher to saw off about half of the bone.
Trim the ends of the ribs.
Fold the flap of meat around the thick part.
Secure it with skewers.
Place the beef in a roasting pan.
Pour boiling water over it.
Roast
Roast for 10 minutes per pound, basting frequently as juices begin to flow.
If the meat has a lot of fat on top, cover it with a paste made of flour and water.
When nearly done, remove the paste.
Dredge the beef with flour.
Baste with gravy.
Sprinkle coarse sea salt over the top.
Finish and serve
Serve.
Pour off the fat from the gravy.
Return it to the heat.
Thicken with browned gravy.
Season.
Boil once.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Rib roast
- Provides the main meat; its fat and connective tissue add moisture and flavour during roasting.
- Flour
- Forms a protective paste over fat and dredges the surface, helping the gravy thicken and brown.
The step that matters
Remove the flour paste when nearly done. Removing the paste near the end lets the surface dry and brown. Leaving it on too long keeps the crust pale and soft.
“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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