ROAST RIBS OF BEEF, Boned and Rolled

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1 or 2 ribs of beef.

Mode.--Choose a fine rib of beef, and have it cut according to the weight you require, either wide or narrow. Bone and roll the meat round, secure it with wooden skewers, and, if necessary, bind it round with a piece of tape. Spit the beef firmly, or, if a bottle-jack is used, put the joint on the hook, and place it near a nice clear fire. Let it remain so till the outside of the meat is set, when draw it to a distance, and keep continually basting until the meat is done, which can be ascertained by the steam from it drawing towards the fire. As this joint is solid, rather more than 1/4 hour must be allowed for each lb. 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 horseradish. Horseradish sauce is a great improvement to roast beef.

Time.--For 10 lbs. of the rolled ribs, 3 hours (as the joint is very solid, we have allowed an extra 1/2 hour); for 6 lbs., 1-1/2 hour.

Sufficient.--A joint of 10 lbs. for 6 or 8 persons.

Note.--When the weight exceeds 10 lbs., we would not advise the above method of boning and rolling; only in the case of 1 or 2 ribs, when the joint cannot stand upright in the dish, and would look awkward. The bones should be put in with a few vegetables and herbs, and made into stock.


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