SC - rybbes

[Ginny Claphan]

For an outdoor feast last summer (Melee in the Marche - Tirnewydd/Midrealm), I
used a variation of the Stwed Beef recipe from the A Boke of Gode Cookery
Recipes to grill pork ribs. 

The original receipt is from Two  15thc Cookery books. 


http://www.godecookery.com/goderec/grec72.htm

.vj. Beef y-Stywyd. Take fayre beef of þe rybbys of þe fore quarterys, an smyte
in fayre pecys, an wasche þe beef in-to a fayre potte; þan take þe water þat þe
beef was soþin yn, an strayne it þorw a straynowr, an sethe þe same water and
beef in a potte, an let hem boyle to-gederys; þan take canel, clowes, maces,
graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste
þer-to, an let hem boyle to-gederys; an þan take a lof of brede, an stepe it
with brothe an venegre, an þan draw it þorw a straynoure, and let it be stylle;
an whan it is nere y-now, caste þe lycour þer-to, but nowt to moche, an þan let
boyle onys, an cast safroun þer-to a quantyte; þan take salt an venegre, and
cast þer-to, an loke þat it be poynaunt y-now, & serue forth.

Another version
Stwed Beeff. 
Take faire Ribbes of ffresh beef, And (if thou wilt) roste hit til hit be nygh
ynowe; theñ put hit in a faire possenet; caste þer-to parcely and oynons
mynced, reysons of corauns, powder peper, canel, clowes, saundres, safferoñ,
and salt; theñ caste there-to wyñ and a litull vynegre; sette a lyd oñ þe
potte, and lete hit boile sokingly on a faire charcole til hit be ynogh; þeñ
lay the fflessh, in disshes, and the sirippe there-vppoñ, And serve it forth.
A Boke of Kokery- by James L. Matterer

Take fair ribs of beef, and if you will roast it until nearly done; then put it
in a fair pot; add parsley and onions minced, raisins of Corinth, pepper,
cinnamon, cloves, sandlewood, saffron, and salt; then add to this wine and a
little vinegar; set a lid on the pot, and let it boil well on a fair charcoal
until done; then lay the flesh in disshes, and the syrup on top, and serve
forth.
·	8 lbs. beef ribs 
·	½ cup fresh parsley, chopped 
·	1-2 large onions, minced 
·	2 cups currants 
·	1 Tbs. each pepper, cinnamon, & cloves (or use to taste - go easy on the
cloves!) 
·	1 Tbs. red food coloring (optional- imitates the sandalwood coloring)
·	few threads saffron (optional - expensive!)
·	1 tsp. salt 
·	3 litres red wine 
·	1 ½ cup red wine vinegar 
Roast or grill the beef until done; place in a large baking pan. In a separate
pot, combine all the other ingredients. Bring to a boil, then reduce to a
simmer and cook until currants are plump and soft and the onion is cooked. Pour
this mixture over the beef; cover the baking pan with foil and place in a 400°
F oven for ½ hour to 45 minutes. Remove from oven. Place the beef on a serving
platter and spoon on currants, onions, & syrup. Serve.

What I did with the recipe is I used pork instead of beef ribs, and left out
the currants, saffron, and food colouring. I reversed the process from this
recipe, by parboiling the ribs first in the sauce, then marinating and
refrigerated them overnight. We grilled them next day over charcoal, using more
vinegar sauce to baste. 

Our event also had visiting royalty from Atlantia, who appreciate good BBQ, and
they seemed to have been fed well noticing the stacks of clean rib bones on the
platters coming back ;)

Cheers,
Gwyneth Banfhidhleir

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