Roasting Beef

Ingredients

• a rib roast
• season with salt and pepper and butter

Method

1. 1

   Remove ribs, roll and tie the meat.

2. 2

   Sear in a hot oven, then cook at a lower temperature, basting often until done.

3. 3

   Let cool before refrigerating.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 32. The excerpt below is the record exactly as published.

roasting beef that is not to be eaten until it is cold especial care needs to be taken to keep the juices in. If a rib roast is chosen, have the ribs removed and the meat rolled and securely tied with twine, a couple of skewers fastening the end. Put in a very hot oven for ten minutes to sear the surface, or, if that is not practicable, pour a little boiling water over it, dredge with flour and set in an oven where it will cook fast for fifteen minutes. Cool your oven, or remove to one not so hot ; allow ten minutes to a pound ; baste often, and when done season with salt and pepper and butter

Cook this with the app: pantry check, scaling, and the assistant.