Ribs of Beef Roasted
Ingredients
Directions
Remove the chine bones and strong sinew from the thick end of the ribs.
Secure the outer fat with a few skewers.
Spit the meat through the thick part and the point of the ribs.
If desired, have the bones removed and roll the meat into a fillet shape.
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.
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