Rolled Rib Roast with Riced Potatoes
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Preheat the oven to 400°F (200°C).
Sear the outside of the roast.
Melt a little dripping in hot water and add it to the roast.
Reduce the heat and bake the roast for 60 to 90 minutes, basting often.
Garnish with a stem of cress.
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
What each ingredient does
- Rolled rib roast
- Provides the main protein and the bulk of the dish.
- Dripping
- Adds fat and flavour, and helps brown the outside of the roast.
The step that matters
Sear the outside of the roast. A hot sear browns the surface through the Maillard reaction, building flavour and colour that the gentler baking phase cannot produce on its own.
“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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