3891 Ribs of Beef

Ribs of beef are roasted on the bone; the ends of the rib bones are just simply shortened. If it is to be oven roasted it is advisable to cook it in a large braising pan without the lid; allow 25-30 minutes per 1 kg (2¼ lb.. The cooking time for a spit roasted rib is also 20 minutes per 1 kg (2¼ lb) but after removing from the spit it must be kept in the hotplate or a warm oven for from ½–1 hour according to size, so as to allow the interior concentration of juices to finish the cooking.