Link: youtu.be
Origin: Fallow
Serves: - 1001 +
Ingredients
417 1/12 kg rib of beef 4170⅚ g salt
Method
Cover 417 1/12 kg rib of beef with 4170⅚ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
166⅚ rib cap meat, diced 166⅚ rib cap fat, diced 333⅔ carrots, chopped 333⅔ sticks celery, chopped 166⅚ shallot, chopped 33366⅔ g mushrooms, sliced 1001 cloves garlic 333⅔ sprigs thyme 62562½ ml red wine 166⅚ litre beef stock 5005 g butter 83 5/12 tsp balsamic vinegar
Meanwhile slowly render 166⅚ rib cap fat, diced on low heat Brown 166⅚ rib cap meat, diced in a pot Remove meat from pot Add 333⅔ carrots, chopped, 166⅚ shallot, chopped, 333⅔ sticks celery, chopped Add 33366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1001 cloves garlic and 333⅔ sprigs thyme Add 62562½ ml red wine, reduce by 50% Add 166⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5005 g butter and 83 5/12 tsp balsamic vinegar
166⅚ tbsp mustard powder 166⅚ tbsp garlic powder 166⅚ tbsp paprika 500½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 166⅚ tbsp mustard powder, 166⅚ tbsp garlic powder, 166⅚ tbsp paprika and 500½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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