Chapter XVII · Roasts and Salads · No. 1947
1947—Roast Ribs of Beef
Clear the joint of the vertebræ and the yellow ligaments. Roast before a moderately fierce fire, and place the joint if possible in an uncovered braising-pan, the sides of which may protect the meat during the cooking process.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1947, p. 606. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →