Why it works: Pepper and summer savory work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 671 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Roast Spare Rib
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat your oven to 350°F (175°C).
Season the spare-rib with coarse sea salt and black pepper.
Sprinkle summer savory over the meat.
Place the rib in a pan with a little water.
Roast
Baste often while roasting until nicely browned and thoroughly cooked.
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.
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Pepper + summer savorytop 7% of all pairsSmell alikemoderateCooked together671 recipes
Shared aroma: estragole (anise, licorice).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Spare-rib with tenderloin
- Provides the main cut of meat, whose fat and connective tissue become tender and juicy during roasting.
- Summer savory
- Adds a peppery, herbal aroma that complements the savory flavour of the meat.
The step that matters
Baste often while roasting. Regular basting keeps the surface moist and helps it brown evenly, while the meat cooks through without drying out.
“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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