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Beef, Ribs Of (baked Or Roasted)

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

  1. Flour
  2. Pudding
  3. Water
  4. 10 lbs. of beef
  5. Must
  6. Cut
  7. Rib
  8. Salt
Contains Gluten Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Ingredients.
  2. — Beef, a little salt.
  3. Mode.
  4. — The fore-rib is the primest roasting piece, but the middle rib is the most economical.
  5. Let the meat be well hung;
  6. cut ofi the thin ends of the bones, which should be salted for a few days, and boiled.
  7. Put the meat down to a clear fire, or in a good oven, with some clean dripping and a little water in the pan ;
  8. dredge the joint with a little flour, and keep basting the whole time it is cooking.
  9. SjDrinlde fine salt over it (this must never be done until the joint is dished, as it draws the juices from the meat) ;
  10. pour the dripping from the pan, put in a little boiling water slightly salted, and strain the gravy over the meat.
  11. Garnish with tufts of scraped horseradish, and send horseradish sauce to table with it.
  12. A Yorkshire pudding wull be found a very agreeable addition.
  13. Time, 10 lbs.
  14. of beef, hours ;
  15. 14 to 16 lbs., from to 4 hours.
  16. Average cost, lOd.
  17. per lb.
  18. Sufficient, a joint of 10 lbs.
  19. for 8 to 10 persons.
  20. RIBS OF BEEF (Boned and Rolled).
  21. Ingredients.
  22. — 1 or 2 ribs of beef.
  23. Mode.
  24. — Choose a fine rib of beef, according to the weight required, either wide or narrow.
  25. Bone and roll the meat round, secure it with wooden skewers, and, if necessary, bind it round with a piece of tape;
  26. put the joint on the hook, and place it near a nice clear fire, or in an oven, as directed in preceding recipe.
  27. When the outside of the meat is set, draw it to a distance, and keep basting until the meat is done, which can be ascertained by the steam from it drawing towards the fire.
  28. As this joint is solid, rather more than J hour must be allowed for each pound.
  29. Remove the skewers, put in a plated or silver one, and send the joint to table with gravy in the dish, and garnish with tufts of liorseradish.
  30. Ploi’seradish sauce is a great improvement.

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Chef's knife
  • Sieve
  • Pastry brush