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Roast Ribs of Beef




Source of Recipe


Black, The Jane Austen Cookbook, p. 77


Recipe Introduction


To roast a piece of beef about ten pounds will take an hour and a half, at a good fire…Observe, in frosty weather your beef will take half an hour longer. Be sure to paper the top, and baste it well all the time it is roasting, and throw a handful of salt on it. When you see the smoak draw to the fire, it is near enough; then take off the paper, baste it well, and drudge it with a little flour to make a fine froth; take up your meat, and garnish your dish with nothing but horse-radish. Never salt your roast meat before you lay it to the fire, for that draws out all the gravy.



List of Ingredients




Serves 6

5½ lb/ 2.5 kg forerib of beef (standing rib roast)
2-3 oz/5 0-75 g/ ¼-1/3 cup clean beef dripping
2 tablespoons melted butter for ‘frothing’
1 oz/ 25 g/ ¼ cup flour
pan-juice gravy (if serving hot)


Recipe



Originally a joint like this one was spit-roasted. The technique is not often practical today, but we can ‘froth’ our joint with butter and flour in the old style after cooking it, to give it rich color. Ask your butcher to trim the ends of the rib-bones so that the joint stands level with both cut sides exposed to the heat. When ready to cook, pre-heat the oven to 425? F/ 220? C/Gas Mark 4. Cover the joint loosely with greaseproof paper (or baking parchment) and roast for another 1½-1¾ hours for under-done meat or for 2-2¼ hours for well-done meat. Baste the meat 2 or 3 times during cooking. Fifteen minutes before you reckon the meat is done as you wish, remove it from the oven, brush it with the melted butter and dredge it with flour. Then return it to the oven to finish cooking. Allow the meat to ‘rest’ for 15-20 minutes if you wish to serve it hot, and meanwhile make gravy with the pan juices. For serving from a cold side table or for a party or picnic meal, cool it under a cloth, then keep it in a meat safe or cold larder until wanted.

In a modern oven-roasting we can use a consistent high or low cooking temperature…