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Roast Beef

A rib roast seasoned with flour and sea salt, baked in the oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Roast Beef

Roast Beef

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

  2. Place the rib roast in a dripping pan with a little water at the bottom.

  3. Dredge the roast with flour.

Roast

  1. Bake the roast, occasionally basting with the juices from the pan.

  2. When the roast is about halfway done, season generously with coarse sea salt.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Rib roast
Its fat and connective tissue keep the meat moist and add rich beef flavour as it cooks.
Flour
Coats the surface so it browns more evenly and forms a crisp, savoury crust.

“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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