A piece of ribs of beef intended for roasting should consist of not less than three or four ribs; the chine-bone and also the upper part of the rib-bones should be removed by sawing them off; the flap-ends fastened under neatly with wooden skewers, and equally balanced on the spit. The ribs of beef should then be roasted in much the same manner as indicated for the treatment of sirloin of beef.